Скачать или смотреть Banana Fritters | Emeril Lagasse

Served hot with a warm apricot glaze, banana fritters are a delicious way to use overripe bananas whether enjoyed for dessert or a sweet breakfast treat.

BANANA FRITTERS
MAKES ABOUT 30 FRITTERS

2 quarts vegetable oil
1 1/2 cups all-purpose flour, plus more if needed
2 teaspoons baking powder
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup whole milk
3 ripe bananas, mashed
1/4 cup apricot jam or marmalade
1/4 cup freshly squeezed orange juice
3 tablespoons slivered almond, toasted
Confectioners' sugar, for dusting


Place oil in a 6-quart stockpot and bring to 350 degrees. Preheat oven to 250 degrees.

Using a fine mesh sieve, sift together the flour, baking powder, sugar, cinnamon, nutmeg, and salt into a medium bowl. In a separate medium bowl, combine eggs, vanilla and milk and whisk vigorously to blend. Gradually add the egg and milk mixture to the flour mixture and whisk batter until smooth. Add mashed bananas and fold gently to combine.

Using two spoons, drop about 1 ½ tablespoons batter into the hot oil. If the batter is too thin, add a little bit more, and test again in hot oil. Once the batter is the proper thickness, drop batter by the spoonful until there are 8 to 10 fritters in the pot. Cook, turning once, until evenly browned, about 3 minutes. Using a slotted spoon, remove cooked fritters and place in a single layer on a paper-lined sheet pan to drain. Transfer sheet pan to oven to keep warm. Repeat process using remaining batter.

In a small saucepan, combine the apricot jam and orange juice and bring to a boil over medium heat. Continue to boil until orange juice is reduced by about half and mixture starts to thicken, 4 to 5 minutes.

To serve, spread apricot glaze on a platter or on individual plates. Top with fritters and sprinkle with almonds. Dust with confectioners’ sugar and serve immediately.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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