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  Added: Jul 12, 2006  •  Visited (918)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Banana Fritters
(Beignets De Banane)
What You Need:
BANANAS
  • ¼ cup light rum
  • 1 tablespoon strained fresh lime juice
  • 2 tablespoons sugar
  • 3 medium-sized ripe bananas

    BATTER
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon double-acting baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 egg
  • 1 tablespoon butter, melted and cooled
  • Vegetable oil for deep frying

  • How To Cook:
    BANANAS:
    1. In a deep bowl, combine the rum, lime juice and sugar, and stir until well mixed.

    2. Peel the bananas, cut them crosswise into l inch-thick slices, and drop them immediately into the rum mixture, gently tossing the slices about with a spoon to coat them evenly.

    3. Let the bananas marinate for about 1 hour, turning them over occasionally.

    MEANWHILE, PREPARE THE BATTER:
    1. To make it in a blender, combine the flour, 2 tablespoons of sugar, baking powder, salt, milk, egg and melted butter in the blender jar and blend at high speed for a few seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again for 30 or 40 seconds.

    2. Pour the batter into a mixing bowl. (To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder and salt. Beat with a whisk or a rotary or electric beater until the flour lumps disappear.)

    3. Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches and heat the oil to a temperature of 375°F on a deep-frying thermometer.

    4. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter and, when they are well coated, transfer them with a slotted spoon to the hot oil.

    5. Fry the "beignets de banana" a few at a time for 3 to 5 minutes, turning them with the spoon until they color deeply on both sides. As they brown transfer them to paper towels to drain.

    6. Mound the "beignets de banana" on a heated platter; serve immediately.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Fruits » Banana
    Dish » Desserts

     





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