Ingredients
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 egg
1 1/4 cups ice water
1 cup about canola oil, for frying
2 ripe bananas
1/3 cup granulated sugar or 1/3 cup confectioners' sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
French technique master — 1,000+ photos, knife skills to pastry
Italian pasta organized by shape — which sauce belongs with which pasta
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Place flour, egg, and about 1/2 the water in a bowl. Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water. To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C). Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4" slices (let slices fall into batter). Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil. Spread mixture lightly as it hits the pan to create fritters about 3" in diameter. Cook for 3-4 minutes, turn, and cook for 3-4 minutes on other side, until lightly golden brown. Remove fritters with slotted spoon and place them on wire rack to drain. Continue to make fritters, adding oil as needed, until all batter has been used. Sprinkle the drained fritters generously with sugar and serve as soon as possible.