Sandwiches in Batter
Bananas discolour very quickly once peeled, so mash them only just before using. Do not add the beaten egg whites until just before you intend to use the batter. Once the egg whites are added the batter will collapse if it is not used immediately.
- 8 small rashers back bacon rinds removed
- 1 oz butter softened
- 8 large thin slices bread, crusts removed
- 2 bananas
- 2 oz plain flour
- pinch of salt
- 2 large eggs separated
- 4 tablespoons water
- vegetable oil for frying
- Heat the grill to high. Grill the bacon on both sides until crisp, then drain on absorbent paper.
- While the bacon is grilling, butter the bread and then just before ready to use, mash the bananas well with a fork.
- Spread the mashed banana over 4 slices of bread, dividing it equally between them. Cut the grilled bacon
- rashers in half and arrange 4 halves on each banana-topped slice of bread. Top with the remaining bread slices and press down well.
- Make the batter: sift the flour into a large bowl with the salt. Make a well in the centre. Beat the egg yolks with the water and pour into the well, gradually drawing the flour into the liquid with a wooden spoon. When all the liquid is incorporated, beat well to make a smooth batter.
- Beat the egg whites until stiff but not dry, then fold into the batter.
- Dip the sandwiches into the batter, ensuring that they are thoroughly and evenly coated on all sides.
- Pour enough oil into a large frying-pan to cover the base and heat over moderate to high heat, until sizzling. Add the batter-coated sandwiches and fry until crisp and golden brown on both sides, turning once with a fish slice.
- Drain the fried sandwiches on absorbent paper and serve at once.
Calories: 618 kcal
Carbohydrates: 87 g
Protein: 14 g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 379 mg
Potassium: 1041 mg
Fiber: 9 g
Sugar: 64 g
Vitamin A: 4829 IU
Vitamin C: 156 mg
Calcium: 67 mg
Iron: 2 mg