2 Ripe bananas 100 g Self-raising flour 1/2 ts Castor sugar 1/2 ts Lemon juice 100 g Castor sugar 1 ts Cinnamon 1 c Oil for frying Strawberry or rasberry jam Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste. Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar. Serve with jam. Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June, 1993. p45. Posted by Mark Herron.