Yield: 6 servings
|2 \N||Ripe bananas|
|100 grams||Self-raising flour|
|½ teaspoon||Castor sugar|
|½ teaspoon||Lemon juice|
|100 grams||Castor sugar|
|1 cup||Oil for frying|
|\N \N||Strawberry or rasberry jam|
Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste.
Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time.
Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar.
Serve with jam.
Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June, 1993. p45. Posted by Mark Herron.