Fistulas de platano (banana fritters)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 1 | 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 | Vegetable or peanut oil for frying | |
| 4 | mediums | Ripe bananas, or 8 ladyfinger or; red Cuban ba |
| Peeled and sliced 1/2-inch thick | ||
| 1 | Confectioners' sugar for dusting | |
Directions
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