Crisp Banana and Pineapple Fritters
- 2 eggs
- 1/8 teaspoon cinnamon
- 2 cups panko (Japanese) bread crumbs
- 2 bananas, cut into 1-inch pieces
- 1/2 pineapple, cut into 1-inch pieces
- Canola oil, for frying
- 1/4 cup organic honey, optional
In a shallow bowl, whisk the eggs with the cinnamon using a fork. Place the panko bread crumbs on another plate. Toss the fruit in the egg, then into the crumbs. Repeat this 1 more time to make a second coating.
In a 6 to 8-quart pan heat canola oil, filled just 3 inches from top of the pan, to 365 degrees F. Drop the fruit into the oil and cook until brown on all sides. Drain on paper towels.
Serve immediately, drizzled with honey, if desired.
Recipe courtesy of Gale Gand