Make the batter first. Mix the flour,
baking powder, salt and oil in a large bowl.
Stir in just enough water to make a smooth
paste. Fold in the egg white a little at a time.
Heat some oil in a wok for deep frying.
Dip the fruit in the batter and cook in small batches (do not put more
than can comfortably float on the oil) until puffy and golden. This
should not take more than 2 minutes.
Drain the cooked fritters on absorbent
kitchen paper and sprinkle with the sieved icing sugar.