| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 3 |
tb |
Granulated sugar |
| 1 |
ts |
Ground ginger |
| 3/4 |
c |
Chopped fresh pineapple; drained |
| 3/4 |
c |
Chopped banana |
| 1/2 |
c |
Milk |
| 1 |
lg |
Egg; beaten lightly |
|
|
Vegetable oil for deep-frying |
|
|
Confectioners' sugar for dusting the |
|
|
; fritters |
INSTRUCTIONS
In a small bowl sift together the flour, the baking powder, the granulated
sugar, the ginger, and a pinch of salt. In a bowl combine well the
pineapple, the banana, the milk, and the egg, add the flour mixture, and
stir the batter until it is combined. In a kettle heat 1 1/2 inches of the
oil until it registers 375F. on a deep-fat thermometer, drop the batter by
tablespoonfuls into the oil in batches, and fry the fritters, turning them,
for 1 to 1 1/2 minutes, or until they are golden. Transfer the fritters
with slotted spoon to paper towels to drain and sift the confectioners'
sugar over them.
Makes about 22 fritters.
Gourmet May 1991
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