- This topic has 16 replies, 1 voice, and was last updated March 12, 2007 at 6:17 pm by .
- March 12, 2007 at 6:17 pm #251275Guest
These tasty little treats are sort of like homemade Munchkins, only better. They make a nice addition to a big brunch spread, and can work well as a dessert too.
1 very ripe banana, mashed
1 Tbsp. plain yogurt
1-1/2 tsps. cooking oil
1/2 cup all-purpose flour
1 teaspoon baking powder
1 ½ Tbsps. sugar (you can up this to 2 Tbsps. if your banana isn’t completely overripe)
pinch of salt
vegetable oil for deep-frying
confectioners’ sugar for dusting the fritters
yields about 18 fritters
1 Sift flour, baking powder, sugar, and a pinch of salt. In another bowl combine the banana, yogurt, and egg. Add the flour mixture and stir it all up until well combined.
2 In a deep fryer or a heavy-bottomed pot with high sides (I like to use my wok, actually), heat 1-1/2 inches or so of oil until a drop of batter sizzles when it’s dripped in. Working in batches of a few at a time, drop the batter by the teaspoonful into the oil. Don’t make the fritters too big, as they won’t cook through properly, and don’t worry if your drops look a little lumpy-bumpy; they’ll look fine once they’re cooked, and the fact that they’ll be less than perfectly round is part of their homemade charm.
3 Fry for a couple of minutes, turning them over midway through, until nicely browned all over. Use a slotted spoon to transfer to paper towels to drain. Cut a large fritter open to make sure the inside’s cooked; if it’s not but the outside is already really brown, your heat is too high and should be lowered a smidge for the remaining batches (undercooked fritters can be tossed back into the oil to cook for a hair longer).
4 Transfer the fritters to a clean plate. Using a fine mesh strainer or a proper sifter, sift confectioner’s sugar on top and serve.
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