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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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These banana fritters are a cross between a doughnut and a pancake. They are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe. The recipe is adapted from Cooking Up A Storm. This is a New Orleans breakfast classic. Ingredients:
2 medium bananas, ripe but firm (peeled and coarseley chopped) |
1 cup all-purpose flour |
1 1/2 tablespoons granulated sugar |
1 large egg, lightly beaten |
1/4 teaspoon salt |
2 teaspoons baking powder |
1/2 cup milk |
3 cups vegetable oil |
powdered sugar, to sprinkle |
1/2 teaspoon cinnamon |
Directions:
1. In medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder.
2. Add enough of the milk to form a thick pancake batter.
3. You may not need all of the milk.
4. In a deep saucepan or in a deep fryer, heat the oil to 360 degrees F.
5. Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2-3 minutes.
6. Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon.
7. Serve immediately.
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