|¼ cup||Rum, light|
|1 tablespoon||Lime juice; fresh|
|4 mediums||Banana; ripe, peeled into|
|2 cups||Flour; all purpose|
|1 teaspoon||Baking powder; double acting|
|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.
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: www.wwrecipes.com MMed by: ecravens@...
Posted to MM-Recipes Digest by Earl Cravens <ecravens@...> on Aug 07, 1998
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