BANANA FRITTERS iihmca hyderabad hotel management college

Ingredients:

  • 4 ripe Bananas, peeled
  • 150 gms Plain flour
  • 12 gms Cooking soda
  • 5 gms Salt
  • 5 gms  Cinnamon powder
  • 175 ml Milk
  • 1 liter Oil, for frying
  • 150 gms Powdered sugar, for coating & caramelizing

 

 

Chef of the day: Ramesh Singh (BCTCA 6th sem)

Method:

  1. In a bowl, add the flour, cooking soda, and salt. Mix well.
  2. Add the milk and 25 ml oil and combine with a hand whisk.
  3. The consistency should be thick, like heavy cream, and be able to coat a spoon. Set aside.
  4. Heat a pan with vegetable oil until it reaches 180 C or 350 F. Make sure you do not overfill the pan with oil, filling the pan 1/3rd deep with cooking oil.
  5. Whilst the oil is heating up, peel the banana, cut in half and then slice lengthways in half so you have 4 pieces.
  6. Dip each piece in the batter so it is fully coated and carefully place in the pan, cooking both sides until golden brown.
  7. To tell if the oil is hot enough, drop a tiny bit of batter, the size of a pea into the oil.
  8. If it sizzles and floats to the top immediately, the oil is hot enough.
  9. Place the fritters on some kitchen paper to drain out the excess oil.
  10. Ina flat pan, caramelize the sugar and let the caramel cool a bit, then drop the fried fritters and coat them evenly.
  11. Place the sugar coated fritters on a wired rack and then dust them with finely powdered sugar. Sprinkle some toasted sesame seeds as garnish.
  12. Serve immediately as they are or a blob of ice cream.