We had some friends drop in this morning and, having been away for a few days, had no cakes or biscuits baked to serve with their cuppa.
An all-time quick and easy remedy for this is always pikelets. However, this morning I happened to have bananas at hand, and so made banana fritters instead. I even had the last remnants of a bottle of lemonade a friend had brought a few days ago, and so added a little of that as well.
Anyway, the fritters were so well received that I thought I’d share the recipe. I kind of made it up on the spur of the moment, but it’s similar to one I used to make for the children when they arrived home from school starving hungry each afternoon.
Topped with a drizzling of a lovely Tasmanian honey and maybe a dollop of yoghurt, they are a pretty healthy afternoon snack to tide hungry tummies over till dinner time.
If you leave off serving them with yoghurt (or use a coconut milk yoghurt), they are dairy free as well.
3 eggs, lightly whisked
3 teaspoons sugar
2 cups self raising flour
¼ teaspoon bicarbonate of soda
1 teaspoon grated lime rind
1 teaspoon grated lemon rind
1 cup water
2 tablespoons lemonade (or water or fruit juice)
3 teaspoon rice bran oil
3 teaspoons lemon juice
Rice bran oil, extra – for cooking the fritters
Whisk together the eggs and sugar, then all at once, whisk in the remaining ingredients, except bananas and extra rice bran oil.
Cut the bananas in half lengthways and them cut into 8mm slices. Fold into the batter. (if the mixture appears a little thick, just add a bit extra water).
Meanwhile, heat rice bran oil (to a depth of 8mm) in a frying pan over medium heat.
Drop tablespoonfuls of the mixture into the pan and cook on one side till golden brown, then turn over and cook on the other side similarly. (they will need about 3 minutes each side).
Check that they are cooked through with the tip of a sharp knife inserted in the centre. If they are still a little wet, reduce heat and cook a couple of minutes more.
Drain on paper towel briefly before serving, drizzled with honey and topped with a spoonful of Greek yoghurt.