| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Grains | Cuban | Banana, Latin | 6 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | T | Sugar |
| 1 | Few grindings of nutmeg | |
| 1 | pn | Of ground cinnamon |
| 2 | Eggs, lightly beaten | |
| 1/2 | c | Milk |
| 1 | T | Butter, melted |
| 1/2 | t | Vanilla extract |
| 1 | Vegetable or peanut oil for | |
| frying | ||
| 4 | Ripe bananas, or 8 | |
| ladyfinger or red Cuban | ||
| ba | ||
| Peeled and sliced 1/2-inch | ||
| thick | ||
| 1 | Confectioners' sugar for | |
| dusting |
INSTRUCTIONS
At least one hour before serving, combine all the dry ingredients in a large bowl, then whisk together with the eggs, milk, butter, and vanilla. Allow the batter to rest 1 hour at room temperature. In a large frying pan over medium heat, heat 1 inch of oil to 375 degrees, or until a drop of batter sizzles immediately when it touches the oil. Dip the banana slices into the batter, coating them well, and cook until golden brown, turning with a slotted spoon. Cook only 5 to 6 slices at a time, so the oil does not cool. Drain the fritters on paper towels, transfer them to a platter, dust with confectioners' sugar, and serve hot. Posted to bbq-digest by Lloyd <[email protected]> on Mar 03, 1999
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