What in the World’s for Dinner?, p. 184
3 ripe bananas
2 Tbsps (25 ml) sugar
6 Tbsps (75 ml) milk
6 Tbsps (75 ml) flour
1 egg, slightly beaten
1 ½ tsps. (7 ½ ml) baking powder
1 tsp lemon juice
Pinch of nutmeg
Fat for frying
Mash bananas to a pulp. Mix together flour, baking powder, sugar and nutmeg and add, alternately, with the milk and lemon juice to the banana. Stir in the beaten egg and drop by teaspoonfuls into a hot pan greased with a little fat. Fry the fritters as you would pancakes, two minutes on each side.
Two minutes would be a bit much once the pan gets hot. Just use your best judgement. |
Drain on paper towels, sprinkle with sugar and serve warm.
I cooked the first few in butter, and they got almost incinerated almost instantly. After that I found a better option in a thin layer of coconut oil cooking spray. |
Not much to look at, but so much to taste! |
My Rating: 5/5 "Magnificent. The fritters come out soft and moist and maintain their fruity banana flavor even after frying. Perfect little bite-sized pieces, too!"
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