1 1/2 c. all-purpose flour
6 tbsp. sugar
3 eggs
1 c. milk
4 or 5 med. size ripe bananas (about 1 lb.)
Vegetable oil for deep frying
Confectioners' sugar

In a deep mixing bowl, stir the flour and sugar together and, with a wire whisk, beat in the eggs one at a time, and continue to beat until the batter is smooth and elastic enough to stretch like a ribbon from the beater when it is lifted from the bowl.

Peel the bananas, chop or slice them coarsely, and drop them into a shallow bowl. With the tines of a table fork, mash the bananas to a smooth puree. Stir the puree into the batter and let the mixture rest at room temperature for about 30 minutes before frying.

Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches 375 degrees on a deep frying thermometer.

For each fritter, ladle about 1/4 cup of the banana batter into the hot oil. Deep fry 2 or 3 fritters at a time, leaving enough space between them so that they can spread into 3 to 4-inch rounds or oblongs. Turning them once or twice with a slotted spoon, fry for about 3 minutes, or until the fritters are a rich golden color on all sides. As they brown, transfer them to paper towels to drain.

While the fritters are still warm, sprinkle them lightly with confectioners' sugar and serve at once.