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Banana Fritters
(Beignets De Banane)
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| What You Need: |
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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
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| How To Cook: |
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BANANAS:
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1. In a deep bowl, combine the rum, lime juice and sugar, and stir until well mixed.
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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.
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3. Let the bananas marinate for about 1 hour, turning them over occasionally.
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MEANWHILE, PREPARE THE BATTER:
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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.
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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.)
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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.
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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.
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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.
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6. Mound the "beignets de banana" on a heated platter; serve immediately.
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