| 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
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