Banana Fritters flavoured with brandy make an unusual dessert. Use only firm bananas, otherwise the bananas will dis-
integrate if they are too soft.
4 fl. oz. brandy
1 tablespoon brown sugar
4 oz. flour
1 teaspoon salt
2 egg yolks plus 1 egg white
1 tablespoon olive oil
5 fl. oz. milk
4 tablespoons vegetable oil
2 tablespoons sugar
Peel the bananas, cut them in half lengthways and place in a dish. In a small bowl mix brandy with brown sugar. Pour over the bananas and leave to marinate for 20 minutes.
Sift the flour and salt into a medium-sized mixing bowl. Make a well in the centre of the flour and drop in the egg yolks and olive oil. Add the milk a little at a time and, beating continuously, gradually incorporate the liquid into the flour.
Mix to a smooth batter. Cover the bowl and leave the batter to stand for 30 minutes.
Just before frying, beat the egg white with a wire whisk until it is stiff and fold it into the batter.
In a medium-sized frying-pan, heat the oil over moderate heat. Remove the banana halves from the marinade and dip them into the batter. Fry them in the hot fat until they are golden on both sides. Drain on kitchen paper towels, sprinkle with
sugar and serve immediately.