8 to 10 sm. firm bananas
Oil for frying
Sugar
1 or 2 lemons

1 1/4 c. flour
1/2 tsp. salt
1 egg
1/2 c. beer
1/2 c. water
2 tbsp. butter

Mix flour and salt. Make a well in the center and add egg yolk, beer, half the water and the melted butter. Whisk to a smooth paste, then leave to rest (30 minutes). Stir in more water if batter is too thick (it should have the consistency of pancake batter. Beat egg white to stiff peaks and fold into batter. Heat 3 or 4 inches oil in a deep frying pan. Peel bananas and cut in half lengthwise. Dip into batter one by one and lower into pan 3 or 4 at a time. Turn with a slotted spoon until golden brown and crisp on all sides. Drain bananas on paper towels as soon as they are cooked. Serve bananas warm, sprinkled with sugar to taste and with lemon juice.