Fried dough…a universal delight enjoyed the world over at street fairs, beach stands and yes, in the comfort of your home too. I’ve munched on banana fritters from the Caribbean to Asia yet had never recreated the favorite street snack in my kitchen until today. They’re really easy and quick to make, and a lovely way to use up your overripe bananas that doesn’t involve a loaf pan.
You can always count on the guys behind Baked to come up with decadent versions of cherished classics and they sure didn’t miss the mark with these Bananas Foster Fritters. Little donuts infused with banana and cinnamon get the ‘foster treatment’ with a rum sauce to dip them into or drizzle over – the ultimate boozy brunch treat!
Mashed bananas, rum, butter, flour, sugar, cinnamon and allspice form a quick dough that is best left a little bit chunky (bits of bananas are sooo nice to bite into!).
You can let the dough rest while you make the quick rum sauce (butter, sugar, cream and rum) and preheat the oil to fry your golf ball size fritters for a few minutes.
Place them on a serving platter or in serving bowls after draining them briefly on paper towels.
Lastly, apply a generous dusting of powdered sugar mixed with a little bit of cinnamon to dress them up nicely.
Go ahead, take a bite immediately into these moist, pillowy, fried balls of goodness.
These bananas fritters are perfectly delicious on their own, but that rum sauce really does bring the wow factor. I’m sure it’s awfully tasty drizzled on pancakes or ice cream, or on that monkey bread (!) but I wouldn’t know since I literally licked clean whatever the fritters left behind…it was that good!
| Category: | Dessert, Breakfast |
| Yield: | 6 |
2. MAKE THE FRITTER DOUGH:
3. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, all-spice, and ½ teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is okay to have a few chunky sugar pieces remaining).
4. In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur, and butter.
5. Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should still hold its shape when scooped into a small ball. If the dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats and you prepare the sugar topping.
6. Pour enough oil into a deep skillet to fill it ¾ inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.
7. While the oil heats, in a small bowl, whisk together the confectioners’ sugar and remaining ½ teaspoon cinnamon. Set aside.
8. FRY THE FRITTERS:
9. Line a plate with a double layer of paper towels and set it near your work area.
10. Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over and continue to cook for another 2 minutes, or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.
11. Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.
4 tablespoons (½ stick) unsalted butter, cut into 1-inch cubes
⅓ cup firmly packed dark brown sugar
⅓ cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 tablespoons dark rum
Pinch cinnamon (optional)
FOR THE FRITTER DOUGH
1¼ cups all-purpose flour, plus more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
¼ cup confectioners’ sugar
