Skillet Banana Fritters Food

BANANA FRITTERS

Steps:

• In a bowl, beat eggs, milk and oil. Combine flour, baking powder and salt; stir into egg mixture until smooth. Cut bananas into quarters (about 2 in. long). Dip each banana piece into batter to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry banana pieces, two to three at a time, until golden brown. , Drain on paper towels. Dust with confectioners' sugar if desired.

BANANA FRITTERS

Steps:

• In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

KOLAR PITHA

Steps:

• Blend banana, egg, and maple syrup in a blender until smooth, about 15 seconds. Add rice flour, salt, and baking powder and blend again until fully incorporated, about 10 seconds. (Or mash banana with a fork and whisk with the other ingredients in a medium bowl.) Cover batter and let sit at least 20 minutes and up to 2 hours to allow rice flour to hydrate.
• Set a wire rack inside a rimmed baking sheet and line rack with paper towels. Pour ghee into a small high-sided skillet, preferably cast-iron, to come at least ⅓" up the sides (more fat will result in rounder fritters). Heat over medium-high until an instant-read thermometer registers 350°F or fat rapidly sizzles when a dollop of batter is added to the pan, about 5 minutes.
• Using a 1 Tbsp. measuring spoon, drop batter straight down into skillet in a compact circle. Fry 4-6 fritters at a time, depending on the size of your skillet, until edges are dark brown, centers puff up, and fritters are mostly cooked through, about 2 minutes. (Initially edges will curl up and centers will look sunken and wet, but don't worry.) Using 2 spoons or chopsticks, turn fritters and fry until other sides are dark brown, about 1 minute. Using a slotted spoon, transfer to prepared rack and let drain. The fritters will feel soft right out of the oil, but they will grow crisp as they sit. Remove any loose bits of batter from the oil and check the temperature before frying the next batch. Serve hot.

BANANA FRITTERS

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

BANANA FRITTERS WITH SPICED GLAZE

Steps:

• For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.
• Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.
• For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.
• While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.

BANANA FRITTERS

Steps:

• Set oven to 375 degrees.
• Spray a baking sheet with cooking spray.
• in a bowl whisk together cornmeal, flour with baking powder, salt, cinnamon and cayenne pepper (if using).
• In another bowl mix together banana with egg and milk.
• Add the cornmeal mixture to the banana mixture and stir until just combined.
• Heat a small amount of oil in a skillet over medium-high heat.
• Drop about 2 tablespoons batter into the skillet; cook until golden brown (about 1 minute on each side, do not overcook in the skillet just until lightly browned).
• Using a spatula transfer to baking sheet.
• Continue with remaining batter (adjust heat to avoid burning the fritters).
• Bake until puffed and firm to the touch (about 8-10 minutes).