6–7 ripe bananas, mashed
180g self-raising flour
90g sugar
Mix all the ingredients together to make a thick batter that just drops off the end of the spoon in a lump (you might need more or less flour depending on the ripeness of your bananas). Drop walnut-sized dollops into hot oil and deep-fry until browned. Don’t do this in a chip pan or it will get stuck in the grill – use a wok or a saucepan. The mix drops to the bottom and as it cooks it will rise to the surface. If it gets stuck on the bottom a gentle push with a wooden spoon will dislodge it. Drain it on kitchen towel and eat immediately.
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