Banana fritters

COOKING TIME 5 MINUTES

SERVES 6

200g (7oz) self-raising flour

1 tbsp baking powder

30g (1oz) golden caster sugar, plus extra for dusting

1 egg, beaten

300ml (11fl oz) milk

Grated zest of 1 unwaxed lemon

½ tsp ground nutmeg

6 bananas

Vegetable or sunflower oil, for deep-frying

Ice cream, to serve

TO PREPARE THE BATTER, combine the flour, baking powder and sugar in a mixing bowl. Gradually add the egg and milk and whisk to form a smooth batter. Set aside to rest for up to 1 hour, then mix the lemon zest and nutmeg into the rested batter.

PEEL THE BANANAS and cut them in half. In a deep, heavy-based saucepan, heat enough oil to submerge the banana halves. To check the oil is at the right temperature, drop in a small piece of bread to see whether it sizzles and browns. When the oil is hot enough, dip the banana pieces into the batter and deep-fry until golden. Remove with a slotted spoon and drain briefly on kitchen paper. Dust the fritters with a little caster sugar and serve with ice cream.