- 400 gram very ripe (almost black) lady finger bananas
- 1 tablespoon sugar (optional, depending on the sweetness of the bananas)
- 1/4 cup (50g) rice flour
- 1/4 cup (50g) plain (all-purpose) flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- vegetable oil, for deep-frying
- 1Mash the bananas in a medium bowl and add sugar to taste. Add the flours, salt and baking powder and stir well.
- 2Pour the oil into a medium saucepan to a depth of 10 cm (4 inches) and heat to 180°C, or until a cube of bread dropped in the oil browns in 15 seconds.
- 3Scoop heaped tablespoons of batter into the hot oil, but don’t overcrowd the pan. Work in batches of three or four doughnuts at a time. The batter will sink, then float to the surface. Fry for 4–5 minutes, turning once or twice, until the doughnuts are dark golden and cooked through.
- 4Transfer to a wire rack and repeat with the remaining batter. Serve immediately.
The recipe calls for very ripe bananas, so if you have any that look like they’re going to combust, this is the perfect way to use them up. Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books). Photography by Rob Palmer - RRP $39.99.
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