| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | Caribbean | Caribbean, Fritter, Banana, Rum, Totry | 1 | Servings |
INGREDIENTS
| Bananas: | ||
| 1/4 | c | Rum, light |
| 1 | tb | Lime juice; fresh |
| 2 | tb | Sugar |
| 4 | md | Banana; ripe, peeled into |
| ;1" pieces | ||
| =FF | ||
| Batter: | ||
| 2 | c | Flour; all purpose |
| 2 | tb | Sugar |
| 1 | ts | Baking powder; double acting |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1 | Egg | |
| 1 | tb | Butter; melted and cooled |
| Vegetable oil; for frying |
INSTRUCTIONS
Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. Blender: To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. By hand: To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl. Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve immediately. Serves 4 to 6. Source: www.wwrecipes.com MMed by: ecravens@hdo.net Posted to MM-Recipes Digest by Earl Cravens <ecravens@hdo.net> on Aug 07, 1998
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