1. Make the strawberry cream: Wash and hull the strawberries, and dice. Add the strawberries, sugar and lemon juice to a medium saucepan, and heat on medium low until the strawberries soften, about 5 minutes.

2. Remove from heat, and mash the strawberries through a sieve into a bowl to remove the seeds and excess pulp.

3. In a separate bowl, whip the cream until it’s light and fluffy and holds soft peaks.

4. Then, gently fold in the strawberry purée until combined.

5. Cover and store the refrigerator until you are ready to serve.

6. Next, set a deep frying pan on the stove, with the canola oil about an inch deep to heat to 375F. Use a thermometer to check the temperature -- too cool and you’ll end up with even greasier fritters; too hot and the oil will burn.

7. Prepare a rack, covered with paper towels next to the stove. You’ll use this to let the fritters cool.

8. While the oil is heating, peel and slice the bananas. You can split them in half, quarters or in little discs… whichever you prefer. Discs are easiest to handle.

9. In a medium bowl, sift the flour, and add the tumeric and salt. Stir together with a fork. Then, slowly add the club soda, stirring as you go until it’s just combined. Don’t over-stir.

10. Coat the banana pieces in the batter and add to the hot oil. Cook for 1 minute on one side; flip and cook 1 minute on the other side, or until golden brown.

11. Remove fritters from the oil and allow to drain/cool slightly on the paper towels. Sprinkle with some sugar if desired. Repeat until all the bananas are used.

12. Top generously with the strawberry cream, and serve immediately.