Allspice Porch · Desserts

Banana Fritters with Lime Sugar

Name: Banana Fritters with Lime Sugar
Total time: 30 min
Yield: 4 servings
Ingredients: 4 whole Ripe banana; 120 g All-purpose flour; 40 g Brown sugar; 1 whole Egg; 1 tsp Baking powder; 0.5 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 400 ml Neutral oil; 0.25 tsp Salt; 1 whole Lime; 2 tbsp Granulated sugar; 60 ml Whole milk; 0.5 tsp Vanilla extract

Ripe bananas mashed into a small cinnamon batter and fried until the centres are cooked, then tossed with lime zest and sugar. A short dessert after a long pot.

30 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ripe banana4 whole
All-purpose flour120 g
Brown sugar40 g
Egg1 whole
Baking powder1 tsp
Ground cinnamon0.5 tsp
Ground nutmeg0.25 tsp
Neutral oil400 ml
Salt0.25 tsp
Lime1 whole
Granulated sugar2 tbsp
Whole milk60 ml
Vanilla extract0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg, milk, and wheat (flour).

Method

Make the lime sugar

Wash and dry the lime. Finely grate 1 tsp of zest and stir it into the granulated sugar. Cut the rest of the lime into wedges. Set the sugar aside so it stays dry.

Mix the batter

Peel the bananas and mash them with a fork until mostly smooth, with a few small lumps. Whisk in the egg, milk, brown sugar and vanilla. Do not taste the batter; it contains raw egg. Stir in the flour, baking powder, cinnamon, nutmeg and salt until just combined. The batter should fall from the spoon in a thick ribbon. If it is stiff, add 1 tbsp more milk.

Fry to 74°C

Pour the oil into a wide skillet to a depth of about 1 cm and heat it over medium until a drop of batter sizzles at once and does not sit pale. Slide in heaped tablespoons, a few at a time, and fry for 2–3 minutes per side, until deep golden. The centre of a fritter must reach 74°C (165°F). Break the first one open if you are unsure: it should be cooked through, not glossy and raw. Drain on a rack.

Toss and serve

While the fritters are still hot, toss them in the lime sugar. Serve straight away with the lime wedges. The sugar will not stick if they have cooled and dried.

Oil that is not hot enough soaks the fritters. Oil that is smoking burns the outside before the centre hits 74°C. The lime sugar goes on while they are hot, or it slides off.

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