Banana Fritters
photo by kellychris
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 batch of fritters
ingredients
- 2 large over-ripe bananas, peeled (about 10 oz/300g)
- 1 tablespoon sugar
- 1⁄4 teaspoon salt (optional)
- 1 tablespoon flour
- 1⁄4 cup coconut cream
- oil, for deep-frying
directions
- In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slighty moist batter.
- Heat the oil in a wok or large saucepan until very hot (365 degrees).
- Using very moist fingers, pinch about 1 heaped tablespoons of the batter, roll it into a ball and glenty lower it into the hot oil Deep-fry for 3 to 5 minutes, turning occasionally , until crispy and golden brown on all sides. Do not overcrowd the pan with the batter or temperature of the oil will drop. Remove from the hot oil and drain on paper towels
- Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.
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Reviews
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These were okay- didn't really go over too well at my house. Plus, I really had trouble making these. The batter was too moist to shape- even though I added more flour, but then had to add more coconut creme for flavor- and didn't fry well,either. And, I should have read NorthwestGal's review to the end about the draining. Mine were flat lil' balls with paper stuck to the bottom. SRY- made for Xtra Hot Dishes of ZWT6.
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These were great tasting, and I can see that the versatility of serving them as either a side dish to a spicy Asian meal, or even a quick snack. But I had a little difficulty preparing them. The batter was of a pudding consistency and could not be rolled into a ball (as the recipe instructred). I thought about adding extra flour to thicken it, but was concerned about whether extra sugar should be added to compensate for the additional flour. So I abandoned that idea and decided to just drop spoonfuls of batter into the hot oil. And that worked out OK, although they flattened out and were not ball-shaped as stated in the recipe instructions. Then I did as the recipe instructed and let them drain on paper towels. And most of the paper towel had stuck to the bottoms of the fritters and could not be removed. So I would recommend another way of allowing the excess oil to be absorbed (on a clean linen cloth, perhaps ??). But they were tasty, and I would make these again, just modifying the way I chose to absorb the excess oil from the fritters. My batter produced 18 fritters (and the smaller they were, the easier they were to turn).
RECIPE SUBMITTED BY
momaphet
United States