Ingredients
- 2 quarts vegetable oil
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 3 ripe bananas, mashed
- 1/4 cup apricot jam
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons almond slivers, toasted
- 1 tablespoon confectioners' sugar
Directions
Place the oil in a 6-quart stockpot and bring to 350 degrees F. Preheat the oven to 250 degrees F.
In a medium bowl, sift the flour with the baking powder, sugar, cinnamon, nutmeg and salt. In a separate bowl, combine the eggs, vanilla and milk and whisk vigorously to blend. Gradually add the egg mixture to the flour mixture and whisk until smooth. Fold the mashed bananas into the fritter dough and gently combine.
Drop the fritter batter into the hot oil by the spoonful (about 1 1/2 tablespoons batter per spoonful). Fry the batter in batches, about 8 to 10 fritters at a time, and cook for 3 minutes, turning once to evenly brown. Remove the fritters from the oil once they've cooked, and drain on a paper-lined sheet pan. Place the sheet pan in the oven while you continue to fry the remaining fritters.
Once all of the dough has been fried, leave the fritters in the oven while you make the glaze. Combine the apricot jam and the orange juice in a 1-quart saucepan and bring to a boil. Continue to boil until the orange juice is reduced by about half and the jam starts to thicken, 4 to 5 minutes.
Remove the fritters from the oven and arrange on a platter. Drizzle with the apricot glaze. Sprinkle the almonds over the glazed fritters and sprinkle with the confectioners' sugar. Serve immediately.
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By robins_nest513_...
Hackettstown, NJ
on September 12, 2011
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A rarity for me is to follow a recipe exactly; the only thing I changed was I used four over ripe bananas as it didn't make sense to only use the three that were called for in the recipe. That said, all quantities in this recipe are accurate, including the three minute turn time. It was very easy to make and even my husband who hates "new" food ate some of the fritters and got excited about it (another rare event, so this is a keeper that I put it in my recipe box. Hopefully, you'll have more than one person to cook for cuz this makes a lot!
By browardbaker
Ft. Lauderdale, FL
on January 20, 2011
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I was looking on the internet for something different to sell and I came across this one. I made these fritters to sell at a basketball game and people were a little hesitant to buy them....oh but once they tasted them they came back for more. It is an excellent recipe.
By Nikky2.0
on December 10, 2010
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I modified the recipe since I had only 1.5 bananas and I wanted something more savory. I added 2 ripe plantains, increased the milk to 1cup, added 2 teaspoons of italian seasoning and used 3 regular eggs. I removed the sugar, and the nutmeg, keeping the cinnamon. In addition, instead of deep frying in balls, I fried them like pancakes in a skillet, with much much less oil. The result was pancake-like plantain-banana fritters. There was a faint sweetness from the ripe bananas, just enough to eat with either jam for breakfast, on its own, or with stew/sauce. My husband couldn't stop eating it. Thanks Emeril for the starter.
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