Banana Corn Fritters
Serve as a side, snack or appetizer. Savory, smoky and slightly sweet - plus only 30 minutes start to finish! From my local newspaper which always publishes the greatest recipes! *Chipotle peppers are dried, smoked jalapeño peppers. The ground chipotle used in this recipe can be found in the Mexican/Spanish food section of your supermarket - or possibly in the spice section. This would make a great vegetarian meal served with black bean soup, coleslaw or crusty whole-grain bread.
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READY IN: 30mins
SERVES: 5
YIELD: 10 Fritters
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup yellow cornmeal
- 1⁄2
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄4 - 1⁄2teaspoon ground chipotle chile pepper (or cayenne pepper)
- 1 1⁄4
- 1large egg
- 2
- 2
- cooking spray
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DIRECTIONS
- Preheat oven to 400°F, and coat a baking sheet with cooking spray.
- Whisk dry ingredients in a medium bowl;*Use only the 1/4 t chipotle if you don't want much heat; using cayenne will not give the same smoky flavor.
- In another medium bowl mix the banana, egg and milk; stir in the cornmeal mixture just until mixed (don't overdo).
- Heat 1 T oil in nonstick skillet over medium-high heat, then REDUCE heat to medium; Using about 2 T of batter, drop and space 5 fritters in the pan; Cook until golden brown, 30 seconds to 2 minutes per side.
- Transfer to the baking sheet and using the remaining oil make the rest of the fritters - Be sure to CHECK AND ADJUST your heat to prevent burning.
- Place the baking sheet with all the fritters into the oven and bake till they PUFF and get firm to touch, about 8 to 10 minutes.
- *To make these to serve later: complete the baking, refrigerate and reheat at 350°F for 15-20 minutes.
- *To use as an appetizer, top with creme fraiche. Yummy!
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