• Method

Liz Ashworth’s Scottish take on Chinese banana fritters is perfect for Chinese New Year, or to follow a Chinese meal any time of the year.

  1. Peel the bananas and cut each one into three or four pieces, then slice each piece in half. You want to allow one banana per person, so you can adjust the recipe accordingly.
  2. Blitz the porridge oats very quickly, so they still have their shape, but the flakes are smaller – this will help them to stick to the fruit and crisp as they fry.
  3. Put the milk in one bowl and the porridge oats in a second bowl.
  4. Put the bananas into the milk (you might want to do this in two batches) then take each piece out and coat with oats. Put them all on a plate to the side.
  5. To shallow fry your bananas, pour some sunflower oil into a frying pan and heat on a medium to high heat. You want enough oil to come up about half way up the banana pieces.
  6. Working in two or three batches, place the banana pieces into the pan and cook until golden – it only takes a minute or so – then turn and cook the other side.
  7. Take the banana pieces out with a slotted spoon and put onto kitchen paper, then keep on a warm plate until all your bananas are cooked.
  8. Serve with ice cream, chopped nuts, drenched in icing sugar, or with honey or golden syrup.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible,¬†published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

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