Trader Vic's Banana Fritters

Banana fritters, vanilla ice cream, whipped cream, raspberries, rum sauce

Trader Vic's Recipe

Serves 8

8 bananas
vegetableoil, for frying
whipped cream, for serving
Rum Syrup (recipe below)

1cup all purpose flour
1/2 cup cornstarch
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 to 1 cup water
2 tablespoons vegetable oil

To make the batter:  In a medium bowl combine the cornstarch, flour, sugar, baking powder and salt. Whisk in enough water to make a thick, smooth paste. Continue adding water until the batter is the consistency of thick heavy cream. Stir in the oil.

To make the fritters: Heat oil in a deep fryer to 375 degrees. Meanwhile, peel the bananas and slice each diagonally into four pieces. Dip each piece into the batter and immediately lower gently into the hot oil. Do not overcrowd. Fry, turning occasionally, until golden brown for about 3 to 4 minutes. Using a slotted spoon, remove the fritter and drain on a wire rack set over paper towels. Repeat with the remaining bananas.

To serve: Add a dollop of whipped cream into the center of a small plate. Arrange four fritteers on the cream and drizzle with some Rum Syrup.

Rum Syrup
1 cup sugar
2 tablespoons water
1 cup dark rum

In a small saucepan, combine the sugar and water and stir over medium heat until the sugar has dissolved. Add the rum and increase the heat to high. When the mixture reaches a boil lower the heat and simmer until the syrup and reduced to a thick consistency which should take about 5 minutes. Remove from the heat and cool. Store, covered in the refrigerator for up to 2 weeks. Allow the syrup to return to room temperature before serving.

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