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Recipe from Sweet Simplicity: Jacques Ppin's Fruit Desserts by Jacques Ppin
The nearer to serving time you cook the fritters, the better; they emerge from the oil crunchy and crusty, thanks to the addition of ice water; which makes the fritter batter resemble a tempura batter. If you must cook the fritters ahead, remove them from the hot oil, drain them on a rack, and either serve them at room temperature or place them under the broiler for a few minutes to make them warm and crisp again. Dust the fritters with sugar just before serving.
Makes 4 servings
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 1/4 cups ice water
About 1 cup canola oil, for frying
2 ripe bananas
About 1/3 cup granulated or confectioners' sugar
1. Place the flour, egg, and about half the water in a bowl. Mix with a whisk for a few seconds, until the mixture is smooth, and then whisk in the remainder of the water.
2. To cook the fritters, in a large, nonstick skillet, heat 1/3 cup of the oil to about 400 degrees F (200 C). Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4-inch slices (let the slices fall into the batter).
3. Make 3 or 4 fritters at a time, using about 1/3 cup of the batter for each and pouring it into the hot oil. Spread the mixture lightly as it hits the pan to create fritters about 3 inches in diameter. Cook for 3 to 4 minutes, turn, and cook for 3 to 4 minutes on the other side, until nicely browned.
4. Remove the fritters with a slotted spoon, and place them on a wire rack to drain. Continue to make fritters, adding more oil as needed, until all the batter has been used.
5. Sprinkle the drained fritters generously with sugar, and serve them as soon as possible.
Yield: 4 servings
Total Time: About 30 minutes
Nutritional Analysis Per Serving
Protein: 3 g
Carbohydrates: 40 g
Fat: 19 g
Saturated Fat: 2 g
Cholestorol: 0 g
Sodium: 2 mg
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