Yep. This is a recipe for deep fried bananas. These little crisp and moist nuggets transport you to somewhere far away and tropical. You want them served in a brown paper bag, by a little old Thai women. Each bite just oozes decadent tastiness and demands a cup of Jamaican Blue Mountain coffee, or perhaps a melting scoop of vanilla cream with a generous topping of Caribbean rum.This recipe, originally from Delicious (volume 3 issue 3, page 100) is simple and quick enough to make. I topped mine with a luscious strawberry cream, which takes a fraction of the time of a homemade ice cream, but rounds out the dish with a fantastic sweet and subtle tartness.
It's best to use bananas that aren't too terribly ripe in this recipe... they soften considerably in the cooking process and while it's nice to have a soft, gooey center to your fritters, you don't want them to be complete mush. The tumeric in the batter gives a just a hint of flavor and adds some color to make the fritters a brighter gold. If you don't have tumeric, you can substitute a touch of cinnamon or nutmeg for flavor, but you'll lose some color.
Banana Fritters with Strawberry CreamServes about 4
1 cup all purpose flour
1/4 tsp ground tumeric
pinch of salt
1 cup club soda
Canola oil for frying
1 pint of strawberries
1 tsp sugar
Juice from one lemon
1/2 pint of heavy cream
Start by making the strawberry cream. Wash and hull the strawberries, and dice. Add the strawberries, sugar and lemon juice to a medium sauce pan, and heat on medium low until the strawberries soften, about 5 minutes. Remove from heat, and mash the strawberries through a sieve into a bowl to remove the seeds and excess pulp. In a separate bowl, whip the cream until it's light and fluffy and holds soft peaks. Then, gently fold in the strawberry puree until combined. Cover and store the refrigerator until you are ready to serve.
Next, set a deep frying pan (or a wok) on the stove, with the canola oil about an inch deep to heat to 375F (190C). Use a thermometer to check the temperature... too cool and you'll end up with even greasier fritters... to hot and the oil will burn. Also, go ahead and prepare a rack, covered with paper towels next to the stove. You'll use this to let the fritters cool.
While the oil is heating, peel and slice the bananas. You can split them in half, quarters or in little discs... whichever you prefer. Discs are easiest to handle.
In a medium bowl, sift the flour, and add the tumeric and salt. Stir together with a fork. Then, slowly add the club soda, stirring as you go until it's just combined. Don't over stir.
Coat the banana pieces in the batter and add to the hot oil. Cook for 1 minute on one side and then flip cooking 1 minute on the other or until golden brown. Then, remove from the oil and allow to drain/cool slightly on the paper towels. Sprinkle with some sugar if desired. Repeat until all the bananas are used.
Top generously with the strawberry cream, and serve immediately.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.