Recipe courtesy of David Rosengarten
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
about 2 dozen

Ingredients

BEER BATTER:
FRITTER GLAZE:

Directions

Have fritter batter, combined with orange rind ready. Cut the bananas into 1-inch pieces. In a bowl combine rum and sugar, stir in bananas, and let macerate for 30 minutes. In the deep fryer heat enough shortening to measure 3 inches deep, at 375 degrees. In a bowl dredge the banana pieces in flour, shaking off the excess. Working in batches, dip the bananas in the batter, let the excess drip off, and fry them in the shortening, turning them, for 1 to 2 minutes or until golden. Remove fritters with a slotted spoon and drain on paper towels. Drizzle with glaze if desired.;

BEER BATTER:

Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites. Yield: 2 1/2 cups;

FRITTER GLAZE:

Combine sugar and water in a saucepan and stir over medium heat until the sugar dissolves.

Yield: about 1/12 cups

Suggested drink: Le Haut Lieu Vouvray, 1989

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