Peanut Butter Banana Fritters Drizzled With Chocolate Sauce Recipes

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:

• In a bowl, whisk together the egg yolks, milk, and butter. Add the flour, salt, and the sugar to the egg mixture, combine well, beat until mixture is smooth, and allow to rest in the refrigerator for about 2 hours.
• In a dry clean bowl whip the egg whites until stiff, but not dry. Fold the egg whites into the batter with a rubber spatula.
• In a large heavy-bottom saucepan, pour enough oil to fill the pan about a third of the way, about 3 to 5 inches.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. dredge the banana pieces in the confectioners' sugar then dip the pieces into the batter. Deep-fry the bananas in batches until golden brown, about 3 to 4 minutes.
• Drizzle with chocolate sauce. Garnish with mint leaves.
• In a heavy bottom saucepan, put chocolate and water. Over low heat, melt the chocolate, while stirring. Boil the mixture for 1 minute. Remove from the heat and add the rum.

Steps:

• Combine the flour, sugar, baking powder,salt and soda in a bowl and mix. Add the bananas, peanut butter, milk and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium saucepan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden bown - about 5 minutes. Strain on a wire rack.
• To make the chocolate sauce, bring a cup of water to a simmer in a pot. Add a large metal bowl over the top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together.
• Generously drizzle the chocolate sauce over the fritters and serve.

Steps:

• Sift together the flour, baking powder, salt and sugar.
• Combine the egg, milk and melted shortening; add the liquids to the dry ingredients and mix until smooth.
• This will make a very stiff batter, but it will remain refreshingly crisp for some time after it's been cooked.
• Cut each of the bananas into 3 chunks, dust with flour and coat with the fritter batter.
• Fry in hot deep oil (375 F) until golden brown, turning often.
• Drain on paper towels.
• To Make Brandy Sauce:.
• Measure the sugar, cornstarch and salt into a saucepan.
• Gradually add the boiling water, stirring constantly.
• Simmer over low heat for about 5 minutes, or until clear and thickened.
• Remove from the heat and stir in butter, brandy and nutmeg.
• Serve warm over banana fritters.

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• In a bowl, mix the peanut butter and almond milk until smooth.
• Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
• Place bananas in freezer until the coating has hardened.
• Enjoy!