Banana fritters are a traditional pastry made by Latin American grandmothers. People in Argentina and Uruguay prepare them on rainy days to share with the local drink, mate, which resembles a green tea.
- ⅓ cup (80 ml) cold milk
- 2 eggs, separated
- 1 tsp vanilla extract
- 1 tbsp caster sugar
- ¾ cup (110 g) plain flour
- 2 ripe bananas, sliced
- 2 cups (500 ml) vegetable oil
- ¼ cup (40 g) icing sugar
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
In a large bowl, combine the milk, egg yolks, vanilla and sugar. Gradually whisk in the flour until a smooth batter forms. In another bowl, beat the 2 egg whites with an electric mixer until soft peaks form. Fold egg whites into the milk mixture and fold in the sliced banana.
Heat the oil in a saucepan to 180ºC. Take about 2 tbsp of batter and carefully scrape off into the hot oil using another spoon, cooking in batches of 4 at a time. Fry for 1 ½ minutes or until browned, then turn over and fry the other side for 1 minute or until brown. Remove from the oil using a slotted spoon, and drain on paper towel.
Dust with icing sugar to serve.
Photography by Alan Benson