Banana Fritters

Stick a skewer lengthways through the middle of each banana, with enough length sticking out so you can easily grasp it and ensuring it will fit into your frypan, then place on a plate. Sprinkle over the lime zest.

For the Batter: Combine all the ingredients with 1/2 tsp salt in a bowl, then, whisking constantly, gradually add 11/2 cups (375ml) water until you have a smooth, thick batter.

Fill a large frypan 4cm deep with sunflower oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough).

In two batches, dip the bananas into the batter until evenly coated, then carefully lower into the oil (make sure you don’t overcrowd the pan). Fry the fritters for 2-3 minutes each side, until golden and crisp.

Using a slotted spoon, carefully remove the fritters and drain on paper towel. Repeat with the remaining fritters. Set aside to cool slightly.

When ready to serve, dust fritters with icing sugar and cinnamon. Serve with lime wedges on the side, with Greek-style yoghurt, if using.