Banana, walnut and chocolate chip fritters

6 Servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
6 tablespoons Light brown sugar
2 tablespoons Baking powder
2 tablespoons Cornstarch
½ teaspoon Salt
½ teaspoon Cinnamon
1 pounds Medium size bananas
¾ cup Budweiser Beer
1 Egg
2 teaspoons Lemon juice
¾ cup Walnuts; chopped fine
¾ cup Semisweet chocolate chips
6 cups Vegetable oil
2 tablespoons Confectioner's sugar

Directions

In a large stainless steel bowl, combine the flour, light brown sugar, baking powder, cornstarch, salt and cinnamon. Set aside.

Smash the bananas to a rough-textured consistency in a stainless steel bowl using a slotted spoon (they should yield about 1 cup). In another stainless steel bowl, whisk together the beer, egg, and lemon juice. Pour this mixture over the bananas and use the slotted spoon to combine thoroughly.

Add the banana and beer mixture to the dry ingredients and usa a rubber spatula to combine thoroughly all the ingredients. Add the chopped walnut pieces and chocolate chips. Thoroughly combine with a rubber spatula and set aside.

Prehead the oven to 325 degrees.

Heat the vegetable oil in a deep fryer (or a high-sided, heavy duty pot) to a temperature of 350 degrees. Use a #50 ice cream scoop (or long handled tablespoon) to portion the batter. Drop 6 scoops of batter into the hot oil and fry until golden brown, about 2 to 3 minutes. Use tongs (or a slotted spoon) to remove the fritters from the hot oil and transfer to a baking sheet lined with paper towels. Repeat this process until all the fritters are fried , then place them in the preheated oven for 10-12 minutes, until a toothpick inserted in the center of a fritter comes out clean.

Dust the fritters with confectioner's sugar. Serve hot. Makes 24 fritters Be certain to stir the batter in between frying each batch of fritters to prevent the chocolate chips from settling to the bottom of the batter.

After each batch, skim the frying oil with a slotted spoon to remove fried residue. For an elegant dessert, serve 2 0r 3 hot fritters in a pool of White Chocolate Sauce sprinkled with a generous portion of fresh red raspberries.

Recipe by: Marcel Desaulniers

Posted to recipelu-digest by Brenda <balcorn@...> on Mar 2, 1998

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