• neutral oil, like rapeseed, sunflower or vegetable, for deep-frying
  • 10 ripe apple or saba bananas, peeled (see tip, below), or 5 overripe plantains, peeled and halved (or cut into thirds if they’re very big)

For the batter


  • STEP 1

    Pour the oil into a saucepan to a depth of 5cm and heat to 170C. (If you don’t have a temperature probe, see step 2.) Meanwhile, mix the batter ingredients with 200ml ice-cold water and ¼ tsp salt in a large bowl until fully combined.

  • STEP 2

    Check the oil is ready. If you don’t have a temperature probe, drop in a little batter – it should sizzle immediately. Dip a piece of banana into the batter. Gently lower into the oil and fry until crisp and golden brown, about 3 mins. Repeat with all the banana pieces and batter, regulating the oil temperature so that it doesn’t get too hot. Put the cooked fritters on a baking tray in a low oven to keep warm, then drain on a cooling rack over a baking tray lined with kitchen paper.

Recipe tip

Saba and apple bananas are best for this, and can be sourced from Asian grocery stores. The next best alternative is plantains, but make sure they’re very ripe and brown.

Recipe from Good Food magazine, December 2022

Goes well with


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