3 to 4 bananas
1/4 c. rum
1 c. flour, sifted
2 tsp. baking powder
1 1/4 tsp. salt
1/4 c. sugar
1 egg
1/3 c. milk
2 tsp. melted butter
3 tbsp. flour for dredging
2 c. vegetable oil

Peel bananas and cut each into 4 diagonal pieces. Soak in rum for 20 minutes. Dredge in flour, then dip into batter.

Batter: Sift together 1 cup flour, baking powder, salt and sugar. Blend together eggs, milk and melted butter. Combine with dry ingredients and mix well. The batter will be stiff.

Fry in hot deep fat until fritters are brown. Turn over once. Drain and serve with lemon sauce.

To prepare ahead: follow directions for making fritters. Reheat by placing them in a hot 400 degree oven for 7 minutes before serving.

LEMON SAUCE:

1 c. sugar
1/4 c. butter
3 egg yolks
3/4 c. boiling water
3 tbsp. lemon juice

In the top of a double boiler, cream butter. Slowly add sugar. Add one egg yolk at a time and beat until thoroughly blended. Pour in boiling water gradually. Cook in top of a double boiler over low heat stirring constantly, until sauce thickens. Add lemon juice and mix well. Serve with banana fritters.

To prepare ahead: Cook sauce in the morning. Warm by reheating in top of double boiler.