Banana fritters is New Orleans breakfast classic
Whether or not you live in New Orleans, Mardi Gras is a fine excuse to sample one of the city’s breakfast staples. These banana fritters ” something of a cross between a doughnut and a pancake ” are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe.
Start to finish: 20 minutes
Makes about 15 to 20 fritters
2 medium bananas, ripe but firm, peeled and coarsely chopped
1 cup all-purpose flour
11⁄2 tablespoons granulated sugar
1 large egg, lightly beaten
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup milk
3 cups vegetable oil
Powdered sugar, to sprinkle
1⁄2 teaspoon cinnamon
In a medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder. Add enough of the milk to form a thick pancake batter. You may not need all of the milk.
In a deep saucepan or in a deep fryer, heat the oil to 360 F. Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2 to 3 minutes.
Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon. Serve immediately.
Recipe adapted from “Cooking up a Storm,” edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008.