Fruit fritters

Bananas.                                                        Coating batter

Slice of pineapple.                                        Deep fat for frying

Sections of an orange or                             Castor sugar

some suitable firm fruit.                            Grated rind of ½ lemon or lime

1 Prepare first stage of batter and set aside for ½ hour

2 Prepare fruit according to kind, e.g. cut peeled bananas across in halves then lengthwise. Cover with castor sugar and grated rind and leave for 15 minutes.

3 Heat the oil (as soon as a light blue haze rises from the surface of the fat it is hot enough).

4 Fold stiffly whisked egg white into the batter.

5 Dip one piece of prepared fruit into batter, remove with a spoon or skewer; allow superfluous batter to drain and drop the fruit in batter into the fat. Remove small pieces of batter as these quickly burn.

6 When golden brown, remove and drain. After the remove and drain. After the removal of one quatity , bring the fat again to the correct frying temperature before putting more into it. 

7 Dredge fritters with sugar, serve very hot and quickly. If they are kept covered they quickly lose their crispness. 

Bon appetite!