A sweet simple way to end the feast, these bite-sized, crispy fritters of banana and rice flour have just a hint of cinnamon.
- 500 g mashed ripe bananas (about 4)
- 180 g (1 cup) rice flour
- ½ tsp cinnamon
- 1 tbsp lemon juice
- 150 g (⅔ cup) caster sugar
- vegetable oil, to deep-fry
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine mashed bananas, rice flour, cinnamon, lemon juice and sugar in a bowl. Set aside to rest for 30 minutes.
Fill a saucepan or deep-fryer one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, drop heaped spoonfuls of mixture into oil and fry, turning, for 6 minutes or until golden brown. Drain on paper towel and repeat with remaining batter to make 25. Dust with icing sugar and serve immediately.
Photography Chris Chen