Method

• 1.
  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.

• 2.
  For the batter, combine all the ingredients with 1/2 tsp salt in a bowl, then, whisking constantly, gradually add 1 1/2 cups (375ml) water until you have a smooth, thick batter.
• 3.
  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).
• 4.
  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.
• 5.
  Using a slotted spoon, carefully remove the fritters and drain on paper towel. Repeat with the remaining fritters. Set aside to cool slightly.
• 6.
  When ready to serve, dust fritters with icing sugar and cinnamon. Serve with lime wedges on the side, with Greek-style yoghurt, if using.