Special Diet

Lime, Banana and Coconut Fritters

cook 30 mins
  • juice of 2 limes
  • 6 tablespoons caster sugar
  • 4 bananas, sliced into three or four pieces
  • 200 g (7 oz) cornflour
  • 100 g (3 1/2 oz) self-raising flour
  • 3 tablespoons dessicated coconut
  • 3 large egg yolks
  • 75 ml (3 fl oz) chilled soda or sparkling water
  • vegetable oil, for deep-frying
  • icing sugar, for dusting
  • clear honey, for drizzling
  • Mix together the lime juice and caster sugar in a bowl. Add the bananas, stir well to coat and leave for 5 minutes.
  • Roll the bananas in half the cornflour until well coated and set aside. Sieve the remaining cornflour and self-raising flour into a bowl. Add the coconut.
  • Whisk together the egg yolks and soda or sparkling water in a clean bowl. Add the flour mixture and whisk again, until the mixture forms a thick batter.
  • Fill a deep medium-sized saucepan one-quarter full of vegetable oil. Heat the oil to 180°C (350°F) or until a cube of bread turns golden in 10–15 seconds.
  • Dip the bananas into the batter and carefully place into the hot vegetable oil to deep-fry for 1–2 minutes, in batches, until golden brown. Carefully remove with a slotted spoon and drain on to kitchen paper. Keep warm on a plate in a preheated oven, 150°C (300°F), Gas Mark 2.
  • Serve immediately, dusted with icing sugar and drizzled with honey.
Like This? Try These
More on Food