These banana fritters are quick and delicious with lashings of cinnamon sugar and a spritz of fresh lime.
TO DRINK: Try with a refreshing, limey cocktail like a mojito.
Recipe and styling by Leila Saffarian
Assisted by Nomvuselelo Mncube
Photograph by Graeme Wylie
Banana fritters (beignets de banane)
- 4 medium bananas
- a squeeze of lime juice
- 45ml (3 tbsp) rum
- 60ml (¼ cup) castor sugar
- 30g (2 tbsp) butter
- 1 large egg
- 250ml (1 cup) milk
- 250g self-raising flour
- vegetable oil, for frying
- icing sugar, to serve
Peel the bananas, cut into halves lengthways and place in a bowl together with the lime juice and 30ml (2 tbsp) of rum. Sprinkle with 30ml (2 tbsp) castor sugar and soak for 15 minutes.
Melt the butter and cool. Mix the egg and milk in a jug and set aside.
Combine the flour and remaining castor sugar in a large bowl. Slowly add the egg mixture, mixing lightly. When combined, add the melted butter and mix to form a smooth batter.
Heat the oil in a medium saucepan over medium-high heat. Dip the soaked banana in the batter and fry in batches until golden.
Remove with a slotted spoon and drain on paper towel. Dust with icing sugar to serve.
A good quality store-bought vanilla bean or rum and raisin ice cream would be delicious served with the bananas.