Banana Fritters

Categories: Desserts | International

bananas are as much a mainstay of the kenya diet as are corn, beans, potatoes and yams. bananas purchased in african markets are usually still clinging in bunches to lengths of their thick tree branches.

this recipe will make about 24 fritters, enough for 8 to 12 portions.

bananas meant to be fried or baked should be half-ripe, but used in these fritters or in breads and puddings, they should be fully ripe.

Ingredients:

• 5 or 6 medium-size (about 1 1/4 pounds),fully ripe bananas.
• 2 teaspoons lemon juice
• ¾ cup flour
• ¾ cup cornstarch
• 4 tablespoons sugar
• ¼ teaspoon powdered cinnamon
• ¼ teaspoon powdered ginger
• 1/8 teaspoon powdered cloves
• 3 extra-large eggs
• ¾ cup milk
• light vegetable oil
• confectioner's sugar or cinnamon sugar

Preparation:

• mash bananas with a stainless - steel fork and sprinkle with 2 teaspoons lemon juice.
• in a mixing bowl, combine: flour, cornstarch, sugar, powdered cinnamon, powdered ginger and powdered cloves
• in a separate bowl, beat eggs into milk and stir into flour and spice mixture.
• mix in bananas.
• heat a 2-inch depth of light vegetable oil in a deep skillet.
• when hot (375 ° on a fat thermometer), drop in banana mixture, ¼ cupful at a time, adding only 4 or 5 at a time.
• fry about 4 minutes and then turn and fry on the other side until golden brown.
• drain on paper towels.
• serve as hot as possible, sprinkled with confectioner's sugar or cinnamon sugar.