INGREDIENTS: 1/2 cup (2-1/2 oz/75 g) all-purpose flour pinch of salt 1 teaspoon baking powder 1 egg 1 tablespoon granulated sugar substitute 1 tablespoon unsalted butter or margarine, melted 1/3 cup (3 fl 1/3 oz/80 ml) 1/2 teaspoon grated lemon zest vegetable oil for deep-frying 4 bananas 1/2 cup (2 oz/60 g) sugar substitute, for topping, optional

Sift together the flour, salt and baking powder into a bowl. In another bowl, beat together the egg, granulated sugar substitute, melted butter or margarine, milk and lemon zest. Add the flour mixture and stir until mixed. In a deep frying pan or saute pan, pour in oil to a depth of 1-1/2 inches (4 cm) and heat the oil to or until a bit of batter turns golden within a few moments of being dropped in the oil.

Peel the bananas, cut in half lengthwise and then cut crosswise into 2-inch (5-cm) lengths. Spear a banana piece onto a fork, dip it into the batter and then tap the fork on the edge of the bowl to remove excess batter. Lower the banana into the hot oil and free it from the fork. Add additional banana pieces in the same manner, but do not crowd the pan. Spoon the hot oil over the bananas until they puff up, then fry until they are deep golden brown, 3-4 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining banana pieces.

Serve warm, dusted with sugar substitute, if desired.

YIELD: 6 servings.