I made these fritters twice already. First time here, the second time here. And they are BACK! This time with a new addition – bananas! Yup, here is another great way to use up those ripe bananas instead of making them into cake.

I love them so much I made lots for last night’s dinner, so that I could have extras today, as snacks. And even better, I relished every single bite while flipping through a new cookbook (with my non-greasy hand). Ah …

I took a big bite for your sakes, dear readers 😉 Just so you could see what the insides look like.

Recipe
(adapted from recipe by Amy Van, Today newspaper)
If you want a pictorial guide, click here.

– 150g fresh prawns (shelled, deveined and chopped into small chunks)
– 2 ears sweet corn (peeled, washed, kernels removed from cob)
– 2 shallots (peeled and chopped)
– 1 stalk spring onions, chopped
– 1 red chilli (seeds removed, sliced or chopped)
– 2 ripe bananas, cut into small chunks
– 300g flour
– 1 tsp baking powder
– 375 ml water
– Oil for deep-frying
– Salt, to taste
– Pepper, to taste

1. Sift flour and baking powder into a bowl. Add salt and pepper. Slowly stir in water to obtain a thick batter (batter should slowly drip off the spoon).

2. Add prawns, shallots, sweet corn, banana chunks, spring onions and chilli to the batter. Stir until well-mixed.

3. Heat the oil in a skillet over medium-high heat. Drop 1 tbsp of batter into the oil, one at a time, until the skillet is filled up. Make sure your have sufficient space in between fritters so that they don’t stick. Flip the fritters to ensure that both sides are browned. Fry in batches.

4. Remove the fritters from skillet and drain on paper towels (I find tempura paper better).

5. Serve with dips, although they are lovely on their own.