| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
Cuban |
Banana, Latin |
6 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1 |
|
Few grindings of nutmeg |
| 1 |
pn |
Of ground cinnamon |
| 2 |
lg |
Eggs; lightly beaten |
| 1/2 |
c |
Milk |
| 1 |
tb |
Butter; melted |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Vegetable or peanut oil for frying |
| 4 |
md |
Ripe bananas, or 8 ladyfinger or; red Cuban ba |
|
|
Peeled and sliced 1/2-inch thick |
| 1 |
|
Confectioners' sugar for dusting |
INSTRUCTIONS
FOR THE BATTER
FOR THE FRITTERS
1. 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.
2. 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 <lloyd2@mindspring.com> on Mar 03, 1999
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