These crispy coated banana fritters are extra tasty especially when sprinkled with icing sugar, cinnamon.
1 tbs of icing sugar
1 egg white, beaten until stiff
For the batter
3 tbs flour
9 tbs of warm water
2-3 tbs of marinade
2/3 tsp oil
a little oil (extra)
For the marinade
1 tbs of lemon juice
½ tbs of rum
1 tbs of madeira
½ tbs of sherry
½ tbs of cognac
½ tbs of cherry liqueur
Peel the bananas and slice each banana in half lengthwise and then across the middle (i.e. each banana is cut into fours).
Combine all the ingredients for the marinade.
Sprinkle the banana sections with icing sugar, pour the marinade over and set aside for 15 minutes to marinade.
Sift the flour and gradually add in the oil and water, mixing constantly until a smooth batter is formed.
Add 2 tablespoons of the marinade to the batter.
Mix the marinade into the batter. Leave it in a cool place for 30 minutes.
Beat the egg white with a little salt until stiff and then lightly fold through the batter.
Dip each banana section into the batter and fry in very hot oil.
Remove fritters from pan and drain on absorbent paper to remove excess oil.