Fruit Batter
This is the coating for bananas fritters, and for jackfruit, yam and sweet potatoes. It’s the lye that makes batter crisp.
For the batter
80 g rice flour, sifted
80 g plain flour, sifted
80 g cornflour, sifted
1/2 tsp salt
250 ml water
1.5 tsp lye water (buy bottled lye or alkaline water from the cake section of supermarkets)
1. Mix all ingredients except the lye water to form a smooth bater. Set aside for 20 minutes.
2. Mix in the lye water just before frying.
Fruit to batter
5 ripe bananas, peeled
400 g sweet potatoes, peeled and sliced into 1/2 cm pieces
300 g yam, peeled and sliced into 1/2 cm pieces
Oil for deep-frying
1. Heat oil to the right temperature.
2. Dip bananas, sweet potatoes and yam into the batter and deep-fry till golden brown.
3. Drain on absorbent paper.
