Jan 082016

Here is a great breakfast to make on the weekend. A fritter is much like a Beignet. Make sure that you use clean, fresh oil when frying.

2 medium ripe Bananas, ripe but firm, peeled and coaarsely chopped

1 cup All-purpose Flour

1 large Egg, lightly beaten

1/4 teaspoon Salt

2 teaspoons Baking Powder

About 1/2 cup Milk

3 cups Vegetable Oil

Confectioner’s Sugar for sprinkling

1/2 teaspoon ground Cinnamon

Combine the bananas, flour, salt, and baking powder in a medium mixing bowl. Add enough milk to achieve the consistency of a thick pancake batter.

Heat the oil in a large deep pot or deep fryer to 360 degrees. Drop the batter by spoonfuls into the hot oil, a few at a time, and fry until the fritters rise to the surface of the oil and are golden brown, turning 2 or 3 times.

Drain on paper towels and sprinkle with confectioner’s sugar and cinnamon. Serve immediately.


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.