Recipe by mersaydees
This is based on a recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "These fritters, similar to what we know as beignets, make inexpensive party food rich in natural fruit flavors. Children will enjoy munching these crispies with milk, but the big kids will eat their way through an endless supply with coffee or beer." My kind of fritters!
Top Review by rosslare
Lovely banana flavor in these fritters. Tasting the batter I did increase sugar up to 1/2 cup, not too sweet at all, and salt to 1 teaspoon. I also added 1/4 teaspoon of nutmeg.
- 2 teaspoons active dry yeast
- 1 3⁄4 cups bread flour
- 1⁄2 cup whole wheat flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup flaked coconut
- 1 cup banana, ripe and mashed
- 1 egg
- 1⁄4 cup milk
FRYING AND TOPPING
- 2 -4 cups vegetable oil, for frying
- 1⁄2 cup confectioners' sugar
Directions See How It's Made
- Add all the ingredients for the dough to your bread machine in the order suggested by the manufacturer and process on the dough cycle.
- Remove the dough after the cycle ends and place on a lightly floured work surface.
- With a floured rolling pin, roll out the dough into an 8-by-12-inch rectangle.
- Cut into 2-inch squares.
- Place on a nonstick or greased tray, cover, and let rise in draftfree area about 30 minutes.
- Heat 1-inch of oil in a large saucepan or skillet until it reaches 365 degrees F on deep-frying thermometer.
- Fry 3 or fritters at a time 10 to 15 seconds on one side until golden.
- Carefully flip fritters and fry until lightly browned, 5 to 7 seconds.
- Drain on crumpled brown paper bags or on several layers of newspaper covered with a sheet of paper towel.
- Sprinkle confectioners' sugar over fritters.
- Serve warm.