Begin by preparing your fruit, which is essential for achieving the perfect texture. Quarter and core 2 apples, then peel them and cut both the apples and 3 bananas into bite-sized pieces.
Place all the fruit in a bowl and toss with the juice of ½ lemon to prevent discoloration—this step guarantees your fritters look as appetizing as they taste. Pat the fruit dry with paper towels just before frying, as any excess moisture will cause the oil to splatter and hinder the batter from crisping properly.
Next, prepare the batter by sifting 1 cup all-purpose flour and 1 tbsp confectioner’s sugar into a bowl and creating a well in the center. Add the separated egg yolk and a little of the ⅔ cup mixed milk and water, whisking together to combine.
Gradually whisk in half of the remaining milk mixture while drawing the flour from the sides to form a smooth batter, then add the remaining milk. In a separate clean bowl, whisk the egg white until stiff but not dry, then gently fold it into the batter until evenly mixed—this creates the signature light, crispy texture.
Heat sunflower oil for deep-frying to 375°F (190°C) in a deep-fat fryer. Working in batches to avoid overcrowding, dip each piece of fruit into the batter and carefully lower it into the hot oil. Cook for 3–4 minutes until golden and crisp, then remove with a slotted spoon and drain on paper towels.
While the remaining fritters cook, combine ⅓ cup granulated sugar with 1 tsp ground cinnamon. Sprinkle this mixture generously over the warm fritters and serve immediately for the best flavor and texture.
