The cover of the Tri-City Herald's Food & Wine section April 1 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
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
1 1/2 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 degrees. 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.
Adapted from Cooking up a Storm, edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008)