| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Mexican |
Fruits, Mexican, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 |
|
Plantains — peeled, * see |
|
|
Note |
|
|
Lemon juice |
| 4 |
|
Eggs |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
|
|
Oil — ** see note |
INSTRUCTIONS
* If plantains (a fat red-skinned cooking banana) are not available, use
large bananas, green tipped. DO NOT use overripe bananas. ** For frying,
use part olive oil, part canola oil.
Peel and split the bananas lengthwise. Cut each piece in half and dip in
lemon juice. To make batter, beat the egg yolks until thick and light. Add
flour and salt. Beat egg whites until stiff, not dry, and fold into yolks.
Drop the drained bananas pieces into the batter, one at a time. Pick up
with slotted spoon and slide gently into hot oil in heavy skillet. (oil
about 1 inch deep) Cook over medium heat, turning almost immediately. Cook
until browned on both sides. Drain on paper toweling. Yield: 6 servings
This is served with meat and poultry in Mexico.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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