Banana Fritters

Banana Fritters are on the menu today, a yummy treat for us!

Get ready to embark on a sweet and crispy adventure with this irresistible recipe for banana fritters. These golden delights take the humble banana to new heights, transforming it into a delectable treat that can be enjoyed as a dessert or a snack.

So gather your ingredients and prepare to discover the joy of biting into a warm, perfectly fried banana fritter that will leave you craving for more!!

 So let's start by gathering all the goodies you will need for these delicious mouth watering fritters.

When I make fruit fitters, I usually make a little extra batter so I can make other flavored fritters at the same time i.e. apples, berries,  mixed fruit, onions or cheese.

I'll leave it up you to experiment using your creative imagination and expert cooking skills, as well as your knowledge of what your family will like most (and of course yourself). 

Ingredients 1 cup self raising flour. Add some mashed bananas to your batter. 1 large egg. 3 tablespoons melted butter. ½ cup fruit juice  60g sugar 1 tsp Cinnamon Pinch of salt. Cinnamon and Sugar with Fritters

Method In a mixing bowel, combine flour, baking powder and salt, stir to blend. Add the egg and one table spoon of melted butter and blend. Add fruit juice, mix until nice and smooth add your mashed bananas. Set to one side for 25 to 30 minutes. Place a large frying pan on your hob, add your remaining 2 tablespoons of butter to your pan (you may use more if you feel the need to) Mix sugar and cinnamon and set aside for later. Peel and quarter bananas lengthways or crosswise as is your fancy. And roll some into balls. Dip bananas in batter. Fry your fritters turning them until golden brown on all sides. When cooked to golden brown remove from pan and place them on a kitchen paper towel to drain. Sprinkle your cinnamon sugar over your banana fritters.

Plating

Yummy Honey with Banana Fritters

Every time I make these mouth watering treats my house becomes haunted. The fritters seem to disappear into thin air, must be Casper the friendly ghost and his friends.

So what I do when I make fritters I get the family in and they must help themselves.
Time for me to enjoy the fruits of my labor. I'm going to have mine with yogurt and sliced strawberries mmmm!!

Ice Cream Cream Honey Yoghurt

Looking at the smiles on my family's faces gives me such joy ..... everyone is happy.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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