BANANA FRITTERS Recipe
- 1 1 1cup CUP_USVolumeall-purpose flour
- 1 1 1tablespoon TABLESPOON_USVolumebaking powder
- 1/4 .25 .25teaspoon TEASPOON_USVolumeground cinnamon
- Freshly ground white pepper
- Freshly grated nutmeg
- 1 1 1egg
- 1 1 1cup CUP_USVolumebuttermilk
- Vegetable oil, for deep-frying
- 2 2 2pounds POUNDWeightbananas, peeled and cut into 3-inch chunks on the diagonal
- In a medium bowl, sift together the flour, baking powder, cinnamon, a dash of salt and pepper, and the nutmeg to taste. In a small bowl, whisk together the egg and the buttermilk. Whisk the liquid mixture into the flour mixture until smooth. Cover the batter with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Preheat a deep-fryer or a deep pot of oil to 350°F on a deep-frying thermometer.
- When the oil is hot, dip the banana chunks in the batter and add them to the oil, in batches if necessary to avoid overcrowding. Fry the bananas until golden brown, about 4 minutes. Remove with the deep-fryer basket or a wire skimmer and drain on paper towels. Transfer them to a serving plate. Put powdered sugar in a sugar shaker or a fine-meshed sieve and shake it over the fritters. Serve immediately.
For the best results, make sure that the bananas you use for this recipe from my book Adventures in the Kitchen are not too ripe. Use the delicious batter for apples, too. I like to serve the fritters surrounding a scoop of ice cream. If you wish, you can also drizzle them, and the ice cream, with caramel sauce, honey, or another favorite sweet dessert sauce.