Fried banana fritters recipe

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The French influence in culinary naming and technique can be seen in this recipe; the ingredients are mostly imported from the Caribbean slave trade years (rum, sugar, bananas) combined with a native ingredient (vanilla).

  • Yield: 31 (2-ounce) fritters


For Marinating the Bananas
  • 2 lbs Ripe Bananas, diced medium
  • 6 oz Dark Rum
  • 2 oz Sugar
  • 2 tsp Vanilla Extract
For Making the Batter
  • 1 lb A .P. Flour (you may need more, depending on consistency)
  • 1 oz Sugar
  • 1.5 tsp Baking Powder
  • Banana Mixture
  • 2 Eggs
  • 8 oz Milk (you may need more, depending on consistency)
  • 1 oz Unsalted Butter, melted
For Garnishing
  • 4 oz Caster Sugar (Baker’s Sugar) or Powdered Sugar (10X)
  • 1 Tbsp Cinnamon
  • 1 Tbsp Vanilla Powder (if available
How to Make It
    For Marinating the Bananas
  1. Combine the diced bananas, rum, sugar, and vanilla in a mixing bowl; set in the refrigerator and allow the flavors to marinate for at least 1 hour before proceeding to the next step.
  2. For Making the Batter
  3. Combine the flour, sugar, and baking powder in a mixing bowl large enough to hold all of the ingredients, and mix to combine; set aside.
  4. In a separate bowl, combine the banana mixture from the first section, eggs, milk, and melted butter; mix with a whisk to combine well.
  5. Add the wet mixture to the dry mixture, and mix to combine to a relatively smooth paste (do not mix too much, as gluten development is not desired).
  6. For Cooking the Fritters and Garnishing
  7. Preheat the deep fryer to 350 degree F.
  8. Using a small ice cream scoop (40 scoop or smaller), scoop approximately 2 oz of the batter into the preheated fryer; fry the fritters until golden brown, and then remove them to a paper towel to absorb excess oil.
  9. Check the consistency of the fritter batter using the one you just fried; adjust if necessary by adding more milk if the batter is too thick (the fritters will be overly dense and probably stick to the bottom of the fryer), or more flour if the batter is too thin (the fritter batter will break up into smaller pieces).
  10. Combine the caster sugar, cinnamon, and vanilla powder, and put into a dredge (a sifting canister; you can use a fine sifter, if this is unavailable).
  11. Once the batter has been properly adjusted, fry the fritters to golden brown and dust them with seasoned sugar. Serve immediately

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