Sunday Brunch: Crisp Cinnamon-Dusted Banana Fritters
Oh, how I do love fritters for Sunday brunch. In fact, it's safe to say I've never met a fritter I didn't like, for Sunday brunch or any other meal, for that matter. If I see fritters on a menu, be they savory or sweet, bam, I have to order them. So when I discovered Susan Spicer's recipe for Cinnamon-Dusted Banana Fritters in Crescent City Cooking (featured all this week in Cook the Book) I knew immediately that it was destined to be a Sunday Brunch entry. Bananas in particular take to frittering (if frittering isn't a word, it should be) because of their soft, creamy texture.
Ingredients
yield: 24 fritters
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon plus a pinch of salt
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 2 eggs, separated
- 2/3 cup milk
- 1 tablespoon corn oil
- 3 bananas, 1 mashed, 2 diced (about 2 cups)
- Vegetable oil, for deep-frying
- Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon ground cinnamon), for rolling
Procedures
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1
Sift the flour, baking powder, 1/4, teaspoon salt, sugar, cinnamon, and nutmeg into a large bowl. Add the egg yolks and 1/3 cup of milk, and stir to· form a smooth paste. Stir in the remaining 1/3 cup of milk and the corn oil. Add all the bananas and mix until the batter is smooth. Allow the batter to rest 30 minutes.
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2
Beat the egg whites and the pinch of salt with an electric mixer (or by hand) at high speed until they form stiff peaks. Fold the whites into the batter.
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3
Heat 2 inches of vegetable oil in a deep skillet or pot over high heat until it reaches 350°F (the oil should start bubbling pretty quickly when you drop a small amount of batter into it).
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4
Drop spoonfuls of batter gently into the oil and fry, turning once or twice, until well browned on both sides, 3 to 4 minutes. Use a slotted spoon or tongs to remove the fritters from the oil and drain on paper towels. While the fritters are still warm, roll them in cinnamon sugar and serve.
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