Recipe courtesy of Gale Gand
Crisp Banana and Pineapple Fritters
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 53
- Sodium
- 286
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.