Strawberry Banana Fritters Food

STRAWBERRY-BANANA FRITTERS

Steps:

• Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
• Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.

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 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.

STRAWBERRY FRITTERS

Steps:

• Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil, and salt into the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside for 20 minutes.
• Rinse, drain and dry the strawberries. Heat vegetable oil in a deep fryer (or 2 inches of oil in a deep, heavy pot) to 350 degrees.
• Whip the egg whites in a mixer fitted with a whip attachment (or using a hand mixer) until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When you are ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a strawberry with a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar, and serve immediately.

MACERATED STRAWBERRY BANANA FRITTERS WITH CARAMEL GLAZE

Steps:

• 1. In a bowl with a lid, add hulled and sliced strawberries, 1 cup of sugar, juice of 1 lemon and 1 teaspoon vanilla extract. Cover and refrigerate at least 1 hour to overnight.
• 2. In a medium bowl, beat together the eggs, 3/4 cup of milk, 1/4 cup sugar and 2 teaspoons cinnamon.
• 3. Add baking mix and mix well to incorporate.
• 4. Dice macerated strawberries and bananas. Mix well into batter.
• 5. In a small bowl, mix together 2 cups confectioners sugar, 3 tablespoons half and half and 1 teaspoon caramel extract. You may adjust the amount of half and half to achieve desired consistency of glaze.
• 6. Heat oil over medium heat in a large, heavy bottomed skillet.
• 7. Working in batches, spoon batter mixture into hot oil, making sure not to crowd the pan.
• 8. Fry 2-3 minutes per side and remove from oil. Drain on a cooling rack or paper towel lined plate.
• 9. While the fritters are still warm, drizzle the glaze over top.

FAMOUS STRAWBERRY FRITTERS

Steps:

• Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
• Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
• Add flour and mix to make a smooth batter; let stand at least 30 minutes.
• Mix strawberries into batter.
• Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
• Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
• Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
• Remove fritters when golden brown and place on prepared rack to drain.
• Cover tops of fritters with additional paper towels.
• Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
• Serve 3 or 4 fritters on a plate.
• Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.