World Cuisine

  • sunflower oil, for deep-frying
  • 4–5 bananas or 14–15 small plantains
  • caster sugar, to serve
  • 125 g (4 oz) self-raising flour
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 25 g (1 oz) freshly grated or desiccated coconut
  • 175 ml (6 fl oz) water

Make the batter by mixing the flour, baking powder, sugar, salt and coconut in a bowl. Add the measured water and mix it with a fork or spoon until smooth.

Heat 7 cm (3 inches) of oil in a nonstick wok over a medium heat. While it is heating, peel the bananas or plantains, cut each banana into half lengthways, then cut them into 5 cm (2 inch) slices. Halve the plantains lengthways and then slice each length in half. The oil is ready when a little batter sizzles when dropped in.

Coat the banana slices with the batter and then lower them carefully into the hot oil, 6–7 pieces at a time. Cook the bananas over a medium heat for 6–7 minutes until golden brown. Remove the fritters from the oil with a slotted spoon and drain on kitchen paper.

When all the slices are cooked, arrange them on a serving dish and serve at once, sprinkled with sugar, if liked.

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