Banana Fritters
For the bananas:
1/4 cup (60 ml) light rum
1 Tbs (15 ml) fresh lime juice
2 Tbs (30 ml) sugar
3 to 4 medium-sized ripe bananas, peeled and cut into 1 in (2 cm) slices
For the batter:
2 cups (500 ml) all purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs (15 ml) butter, melted and cooled
Vegetable oil for deep frying
Combine the bananas, rum, lime juice, and sugar in a bowl and stir
gently to combine. Let marinate for about 1 hour, stirring occasionally.
Meanwhile, prepare the batter. To make it in a blender, combine all the
batter ingredients and blend at high speed for a few seconds. Turn off the
machine and scrape down the sides, and blend again at high speed for 30 to
40 seconds. To make the batter by hand, combine the egg and milk in a deep
bowl and gradually stir in the flour, sugar, baking powder, and salt.
Beat with a whisk or electric beater until the flour lumps disappear.
Pour the batter into a mixing bowl.
Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or
3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a
deep-frying thermometer. Drain the banana slices and pat them dry with
paper towels. Dip 4 or 5 slices at a time into the batter, coating them
well, and transfer them CAREFULLY with a slotted spoon to the hot oil.
Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they
are deep brown on both sides. Transfer to paper towels to drain. Mound
on a heated platter and serve immediately. Serves 4 to 6.