banana fritters (ww)

1 Servings
¼ cup Rum, light
1 tablespoon Lime juice; fresh
2 tablespoons Sugar
4 mediums Banana; ripe, peeled into
  ;1" pieces
2 cups Flour; all purpose
2 tablespoons Sugar
1 teaspoon Baking powder; double acting
¼ teaspoon Salt
¾ cup Milk
1 tablespoon Butter; melted and cooled
  Vegetable oil; for frying

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.


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: MMed by: ecravens@...

Posted to MM-Recipes Digest by Earl Cravens <ecravens@...> on Aug 07, 1998

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