Bananacornfritters Recipes

Steps:

• In a bowl, beat eggs, milk and oil. Combine flour, baking powder and salt; stir into egg mixture until smooth. Cut bananas into quarters (about 2 in. long). Dip each banana piece into batter to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry banana pieces, two to three at a time, until golden brown. , Drain on paper towels. Dust with confectioners' sugar if desired.

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Steps:

• Coat bananas lightly with flour.
• Sift the flour, cornflour and baking powder into a bowl.
• Make a well in centre and gradually add milk. Mix to a smooth consistency similar to thickened cream.
• Dip bananas into batter and fry in hot oil until golden brown.
• Coat thinly with sugar. (Optional).

Steps:

• In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

Steps:

• In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture.
• Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

Steps:

• Preheat oven to 400°F, and coat a baking sheet with cooking spray.
• Whisk dry ingredients in a medium bowl;*Use only the 1/4 t chipotle if you don't want much heat; using cayenne will not give the same smoky flavor.
• In another medium bowl mix the banana, egg and milk; stir in the cornmeal mixture just until mixed (don't overdo).
• Heat 1 T oil in nonstick skillet over medium-high heat, then REDUCE heat to medium; Using about 2 T of batter, drop and space 5 fritters in the pan; Cook until golden brown, 30 seconds to 2 minutes per side.
• Transfer to the baking sheet and using the remaining oil make the rest of the fritters - Be sure to CHECK AND ADJUST your heat to prevent burning.
• Place the baking sheet with all the fritters into the oven and bake till they PUFF and get firm to touch, about 8 to 10 minutes.
• *To make these to serve later: complete the baking, refrigerate and reheat at 350°F for 15-20 minutes.
• *To use as an appetizer, top with creme fraiche. Yummy!

Steps:

• Preheat a deep-fryer or a deep pot of oil to 350 degrees F. In a medium bowl, sift together the flour, baking powder, a dash of salt and pepper, cinnamon, and the nutmeg, to taste.
• In a small bowl, whisk together the egg and the buttermilk. Whisk into the flour mixture until smooth. Let rest for 30 minutes in the refrigerator.
• Dip the banana chunks in the batter and fry until golden brown, about 4 minutes. Remove and drain on paper towels. Dust with powdered sugar and serve.

Steps:

• Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter.
• With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle them with the confectioners' sugar and serve warm.

Steps:

• Mash the bananas in a bowl.
• Stir in all-purpose flour, rice flour, baking soda and salt until mixed. Mix in sugar.
• Heat up cooking oil for deep frying in a small pan.
• Once the oil is hot, scoop up a spoonful, roughly a tablespoon, of batter into the frying pan. Deep fry until golden brown.
• Place the fritters on a paper towel to remove excess oil.
• Serve the fritters with a scoop of vanilla ice cream. Drizzle with chocolate syrup and sweetened condensed milk.
• Nutrition Calories: 2386 Fat: 252 grams Carbs: 37 grams Fiber: 2 grams Sugars: 17 grams Protein: 2 grams
• Enjoy!

Steps:

• Peel bananas and cut crosswise into 1 1/2-inch pieces. In a bowl cover bananas with rum. Macerate bananas at room temperature 30 minutes.
• While bananas are macerating, in a shallow bowl lightly beat egg. In a plastic bag finely crush cornflakes with a rolling pin and transfer to a large shallow bowl.
• In a deep 12-inch skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, carefully remove bananas from rum, reserving rum for another use. Working in small batches, dip bananas in egg to coat, letting excess drip off, and roll in cornflakes, knocking off excess. Arrange bananas as coated on a wax-paper- lined tray.
• With a slotted spoon gently lower half of bananas into oil and fry, turning them occasionally, until golden brown, 1 to 2 minutes. Transfer bananas as fried with slotted spoon to paper towels to drain and fry remaining bananas in same manner.