A delicious garnish for chicken or meat, the bananas and the batter may be prepared in advance, but the bananas must be
fried at the last minute.
3 tablespoons olive oil 14 tablespoons lemon juice 4- teaspoon salt s teaspoon paprika
2 oz. flour
1 teaspoon salt
½ teaspoon white pepper 4 tablespoons vegetable oil
3 fl. oz. f| cup warm water
Peel the bananas and cut them in half lengthways. Place them in a dish. In a small bowl mix the olive oil, lemon juice, salt and paprika and pour it over the bananas. Leave the bananas to marinate for 20 minutes.
Meanwhile, prepare the batter. Sift the flour, salt and pepper into a small mixing bowl. With a wooden spoon, mix in ½
tablespoon of the oil and the water slowly. When the mixture is smooth, beat well. Leave the batter to stand for 30
In a medium-sized frying-pan heat the remaining oil over moderate heat.
Drain the bananas and dip them in the batter. Fry them until they are golden on both sides. Drain on kitchen paper towels and serve immediately.