Fistulas de platano (banana fritters)

Yield: 6 Servings

Measure 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

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

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