Banana Fritters

by Marcus Samuelsson
from The Soul of a New Cuisine
(Wiley, 2006)
Makes 12 fritters

Bananas in all forms—green, yellow, plantains—are eaten throughout Africa, both as a savory side dish and for dessert. Here, bananas play the starring role in a simple, crispy fritter that makes a great dessert or sweet snack. The batter is runny, so the fritters will be varied in size and shape.—Marcus Samuelsson

convert Ingredients
3 ripe bananas
5 cup fine cornmeal
1 teaspoon sugar
4 teaspoon salt
3 to 4 cups canola oil for deep-frying
2 tablespoons honey

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Method
1. Combine the bananas, cornmeal, sugar, and salt in a bowl and mash with a fork until smooth.

2. Heat 2 1/2 inches of oil in a deep pot to 350°F (175°C). Working in batches, add the banana mixture, a heaping tablespoon at a time, and fry until golden brown, about 2 to 3 minutes, turning once halfway through cooking. Remove from the oil with a skimmer
or slotted spoon and drain on paper towels.

3. Before serving, drizzle with the honey.

Recipe © 2006 Marcus Samuelsson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.