Ingredients
Oil, for deep-frying
2 lbs bananas, peeled and slices
juice of 1 lime
lime wedges and caster superfine sugar

For the batter
¾ cup water
¼ cups all-purpose flour
1/3 cups dry unsweetened shredded coconut
2 teaspoon salt
6 tbsp caster superfine sugar
1 egg beaten

For the papaya cream
2 papayas, quartered, seeded and skinned
juice of 1 lime
¼ cups double heavy cream
½ cup icing sugar, sieved

Directions
1. To make the batter, put all the batter ingredients in a bowl and mix together well using a wooden spoon. Leave the rest in a cool place for 20 minutes, then transfer the mixture to a serving bowl.
2. To make the papaya cream, put the papayas and the lime juice in a food processor or blender and process to a puree.
3. Whip the cream until just beginning to thicken, then fold in the papaya puree and sugar. Spoon into serving dishes and chill.
4. Heat the oil for deep-frying in a wok or deep pan to 190F. Transfer the wok or pan to a burner at the table.
5. Each diner makes their own fritters by first dipping the banana slices in the batter to coat and then deep-frying them for about 30 seconds.
6. Drain the fritters on kitchen paper, squeeze over some lime juice and sprinkle with caster sugar, then dip into the papaya cream and eat.