Preparation:
If plantains are not available use large bananas, green tipped. For frying use part olive oil, part Canola oil. Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice. To make batter, beat the egg yolks until thick and light. Add flour and salt, Beat egg white until stiff,not dry, and fold into yolks. Drop the drained bananas pieces into the batter, one at a time. Pick up with slotted spoon and slide gently into hot oil in heavy skillet. Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling. |
