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Name: Candied Banana Fritters
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Flour; 1/2 c Sugar; 1 Egg beaten; 3 tb Cornstarch; 1 tb Water; Oil; for deep-frying; 1 tb Peanut oil; 3 md Bananas; (not too ripe)

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INGREDIENTS

3 tb Flour
1/2 c Sugar
1 Egg ; beaten
=== SYRUP ===
3 tb Cornstarch
1 tb Water
Oil; for deep-frying
1 tb Peanut oil
3 md Bananas; (not too ripe)

INSTRUCTIONS

In a small bowl mix the beaten egg, flour, cornstarch and water to form a smooth batter. Slice the bananas into 1/2-inch-thick pieces and coat with the batter. Deep-fry at 360 degrees for 20 seconds in two batches and remove and drain. Allow the oil to return to temperature and fry the slices, all at once, a second time just until golden brown. While the slices are frying heat the oil and sugar in a small saucepan. Cook on medium heat until the sugar dissolves and turns a very light golden color. Coat the bananas in the syrup, then plunge them into a serving bowl of cold water and ice cubes. Serve at once so that the bananas are still hot and the syrup crystalized. Use a fork or spoon to remove the banana slices from the water for each serving. This recipe serves 6 to 8 for dessert. Comments: This dessert is quite spectacular. Be careful with it; the sugar syrup is very hot and will burn. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-14-1995 Recipe by: Jeff Smith

NOTES

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Candied Banana Fritters

3 tb Flour
1/2 c Sugar
1 Egg beaten
 === SYRUP ===
3 tb Cornstarch
1 tb Water
 Oil; for deep-frying
1 tb Peanut oil
3 md Bananas; (not too ripe)

In a small bowl mix the beaten egg, flour, cornstarch and water to  form a smooth batter. Slice the bananas into 1/2-inch-thick pieces  and coat with the batter. Deep-fry at 360 degrees for 20 seconds in  two batches and remove and drain. Allow the oil to return to  temperature and fry the slices, all at once, a second time just until  golden brown. While the slices are frying heat the oil and sugar in a  small saucepan. Cook on medium heat until the sugar dissolves and  turns a very light golden color. Coat the bananas in the syrup, then  plunge them into a serving bowl of cold water and ice cubes. Serve at  once so that the bananas are still hot and the syrup crystalized. Use  a fork or spoon to remove the banana slices from the water for each  serving. This recipe serves 6 to 8 for dessert.    Comments: This dessert is quite spectacular. Be careful with it; the  sugar syrup is very hot and will burn.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-14-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 6 servings

Calories: 250
Calories from Fat: 28 (11%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.9g
Cholesterol 35.2mg		11 %
Sodium 12mg		0 %
Potassium 17.3mg		0 %
Total Carbohydrate 55.5g		16 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 55.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 250

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