| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Taste2 | 24 | servings | |
INGREDIENTS
| 1 | Recipe Beer Batter For Fritters; see * Note | |
| 1 | tb | Grated orange rind |
| 3 | Bananas | |
| 2 | tb | Dark rum |
| 1 | tb | Sugar |
| Vegetable shortening; for deep frying | ||
| All-purpose flour; for dredging | ||
| === FRITTER GLAZE === | ||
| 3/4 | c | Sugar |
| 3/4 | c | Water |
INSTRUCTIONS
* Note: See the "Beer Batter For Fritters" recipe which is included in this collection. Have fritter batter, combined with orange rind ready. Cut the bananas into 1-inch pieces. In a bowl combine rum and sugar, stir in bananas, and let macerate for 30 minutes. In the deep fryer heat enough shortening to measure 3 inches deep, at 375 degrees. In a bowl dredge the banana pieces in flour, shaking off the excess. Working in batches, dip the bananas in the batter, let the excess drip off, and fry them in the shortening, turning them, for 1 to 2 minutes or until golden. Remove fritters with a slotted spoon and drain on paper towels. Drizzle with glaze if desired. For the glaze, combine sugar and water in a saucepan and stir over medium heat until the sugar dissolves. This recipe yields about 2 dozen fritters. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G15 broadcast 04-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1998 Suggested Wine: Le Haut Lieu Vouvray, 1989 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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