Banana fritters are rather indulgent. Use delicate Lady Finger bananas to make the not-so-guilty version.

Ingredients

• 50 grams butter
• ½ cup flour
• ½ cup chilled water
• 1 egg white
• 6-8 Lady Finger bananas, peeled

Method

1. Heat the butter in a frying pan and cook until it turns a nut-brown colour. Pour out of the pan to arrest further cooking. Wipe pan out with absorbent paper.
2. Sift three-quarters of the flour (6 tablespoons) into a bowl and make a well in the centre. Whisk in the ice-cold water to make a smooth batter. Quickly whisk in the browned butter, then allow batter to rest for 30 minutes.
3. Heat sufficient oil in a wok or frying pan wide and deep enough to allow the bananas to float when cooking. If you have a thermometer, heat to 180ºC.
4. Whisk the egg white until it forms stiff peaks and fold into the batter.
5. Sift the remaining flour over the bananas, turn to coat lightly and then shake off excess. Dip 1 or 2 bananas into the batter then put them straight into the hot oil. Deep-fry for 2 minutes or until the bananas are lightly golden. Keep warm in a 120ºC oven while cooking the remaining bananas.
6. Serve with vanilla ice cream and coffee syrup. If wished, dust with icing sugar before serving.