Yield: 6 Servings
|1 cup||All-purpose flour|
|½ teaspoon||Baking powder|
|1||Few grindings of nutmeg|
|1 pinch||Of ground cinnamon|
|2 larges||Eggs; lightly beaten|
|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