Sunday, January 13, 2013
Baked Sunday Mornings - Bananas Foster Fritters
Fried dough is a universal food. Almost every culture has their version of deep fried dough: beignets in France, falafel in the Middle East, samosa in India, and on and on. Here in the good ol' US of A we truly love our fried dough, or fried anything for that matter, and have doughnuts to funnel cakes to fritters.
This week's baking assignment for Baked Sunday Mornings was Bananas Foster Fritters. I love making fritters so I was eager to try this spin on bananas foster. I omitted the rum and didn't make the rum sauce, not for ethical reasons but because I had just picked up a jar of honey caramel sauce that I desperately wanted to try.
Successful deep frying hinges on a couple of things. One, make sure your oil is hot. I plop in a small amount of the batter in the oil and once I see that it quickly bubbles up and starts to rise I know my oil is hot enough. I did notice that these fritters had a tendency to stick to the bottom of my pot and had to be nudged slightly to allow them to float properly in the oil. Second tip, don't overcrowd your pan as it will reduce the temperature of the oil and you will end up with unevenly cooked goods. Third, and this is the tricky one, fry until it is just right. You can end up with something that is doughy in the middle to something that is burnt very quickly in a matter of what seems like seconds. So keep an eye on whatever you are frying and pull them out when they are golden brown.
I thought these little fritters were a great idea and they were delicious. I especially enjoyed them with the caramel honey sauce that I drizzled over them but they were fantastic simply sprinkled with powdered sugar as well. Another fun recipe from Baked!
Please visit Baked Sunday Mornings for the recipe and to see our group's weekly roundup.