Banana, Walnut and Chocolate Chip Fritters

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Title: Banana, Walnut and Chocolate Chip Fritters
Yield: 6 Servings
Categories: Chocolate


1 1/2 c All purpose flour
6 tb Light brown sugar
2 tb Baking powder
2 tb Cornstarch
1/2 ts Salt
1/2 ts Cinnamon
1 lb Medium size bananas
3/4 c Budweiser Beer
1 Egg
2 ts Lemon juice
3/4 c Walnuts; chopped fine
3/4 c Semisweet chocolate chips
6 c Vegetable oil
2 tb Confectioner's sugar

In a large stainless steel bowl, combine the flour, light brown sugar,
baking powder, cornstarch, salt and cinnamon. Set aside.

Smash the bananas to a rough-textured consistency in a stainless steel bowl
using a slotted spoon (they should yield about 1 cup). In another stainless
steel bowl, whisk together the beer, egg, and lemon juice. Pour this
mixture over the bananas and use the slotted spoon to combine thoroughly.

Add the banana and beer mixture to the dry ingredients and usa a rubber
spatula to combine thoroughly all the ingredients. Add the chopped walnut
pieces and chocolate chips. Thoroughly combine with a rubber spatula and
set aside.

Prehead the oven to 325 degrees.

Heat the vegetable oil in a deep fryer (or a high-sided, heavy duty pot) to
a temperature of 350 degrees. Use a #50 ice cream scoop (or long handled
tablespoon) to portion the batter. Drop 6 scoops of batter into the hot oil
and fry until golden brown, about 2 to 3 minutes. Use tongs (or a slotted
spoon) to remove the fritters from the hot oil and transfer to a baking
sheet lined with paper towels. Repeat this process until all the fritters
are fried , then place them in the preheated oven for 10-12 minutes, until
a toothpick inserted in the center of a fritter comes out clean.

Dust the fritters with confectioner's sugar. Serve hot. Makes 24 fritters

Be certain to stir the batter in between frying each batch of fritters to
prevent the chocolate chips from settling to the bottom of the batter.
After each batch, skim the frying oil with a slotted spoon to remove fried
residue. For an elegant dessert, serve 2 0r 3 hot fritters in a pool of
White Chocolate Sauce sprinkled with a generous portion of fresh red

Recipe by: Marcel Desaulniers

Posted to recipelu-digest by Brenda on Mar 2, 1998