I love them, there were so delicious. Bananas are especially nice prepared this way.
Sift the flour with the salt and cinnamon into a large bowl and make a well in the centre. Pour the beaten egg, oil, cream into the well and stir with a wooden spoon until the batter is smooth, but not overbeat. Set the batter aside for a 30 minutes.
Whisk the egg white until stiff and fild into the batter just before ready to use.
While the batter is resting, place the brandy or rum and sugar in a large bowl and stir well until the sugar is dissolved. Add the lemon juice and mix. Place the bananas in a bowl, stirring to coat them completely. Set the bananas aside for 20 minutes, turning them occasionally.
Heat the oil in a deep fat fryer or a large, heavy – based frying pan to the a temperature of 190C
Dip the bananas in the batter using tongs or two forks. Drain off excess and fry a few pieces at a time in the hot oil until golden on both sides.
Drain on paper towels and sprinkle with icing sugar before serving.