Apple & pear fritters
Whisked egg whites in the batter give a light, golden coating to the fruit - delicious with vanilla ice cream
Crispy banana fritters (pisang goreng wijen)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20 fritters
Skip to ingredients
- neutral oillike rapeseed, sunflower or vegetable, for deep-frying
- 10 ripe apple or saba bananaspeeled (see tip, below), or 5 overripe plantains, peeled and halved (or cut into thirds if they’re very big)
For the batter
- 100g plain flour
- 50g rice flour
- ¼ tsp baking powder
- 2 tbsp white sesame seeds
Nutrition: Per serving
- kcal118
- fat4g
- saturates0.4g
- carbs19g
- sugars7g
- fibre1g
- protein1g
- salt0.1g
Method
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.
