Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | All-purpose flour |
½ teaspoon | Baking powder |
½ teaspoon | Salt |
2 tablespoons | Sugar |
1 \N | Few grindings of nutmeg |
1 pinch | Of ground cinnamon |
2 larges | Eggs; lightly beaten |
½ cup | Milk |
1 tablespoon | Butter; melted |
½ teaspoon | Vanilla extract |
1 \N | Vegetable or peanut oil for frying |
4 mediums | Ripe bananas, or 8 ladyfinger or; red Cuban ba |
\N \N | Peeled and sliced 1/2-inch thick |
1 \N | Confectioners' sugar for dusting |
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@...> on Mar 03, 1999