Here's my recipe for banana fritters. I don't have an exact measurement for the water to be added, but I think you need to just get a feel for the right consistency of the batter. You'll just know! The batter is nice and crispy, and is slightly salty, but I think it's a good match with the sweet banana.
I used regular bananas, but you can use sugar bananas if you want a sweeter fritter.
3 semi-ripe bananas, cut in 1cm segments
3 tbsp plain flour
3 tbsp corn flour
1 1/2 tsp baking powder
1/2 tsp salt
canola oil for deep-frying
- Mix the flours, baking powder and salt in a bowl.
- Make a well in the centre, and slowly add a little water while mixing the flours into the well.
- Mix to make a thick, smooth mixture, then add more water to bring the mixture to the right consistency.
(The mixture shouldn't be too thin so it won't adhere to the banana, and not too thick that the batter becomes to cakey)
- Heat the oil up in a wok to 175°C (use a thermometer).
- Put the banana pieces in the batter mixture and carefully place the pieces into the oil.
- Fry until golden brown.
- Serve with a side of condensed milk.