Author: Anna GalatChurch: MansfieldRecipe Book: Our Favorite Recipes (Tested Recipes)Publish Date: Unknown
Ingredients
- Bananas Firm but ripe; Cut crosswise into 12 pieces
- 3 tbsp. Powdered Sugar
- 3 tbsp. Lemon Juice
- 1½ tbsp. Rum (or Kirsch)
- Fruit Sauce (For serving)
- Shortening/Lard Fry at 365°F
- 1½ cups Flour Sifted
- 2 tbsp. Sugar
- 1 tsp. Baking Powder
- 1⁄2 tsp. Salt
- 1 tbsp. Shortening Melted and cooled
- 2 Egg Yolks
- ⅔ cup Milk
- 1 tsp. Vanilla
- 2 Egg Whites Beaten stiff
- ¼ cup Flour (For coating bananas)
Instructions
- Toss Bananas gently with Powdered Sugar, Lemon Juice, and Rum or Kirsch;
- Marinate 45 to 60 minutes, turning occasionally.
- Heat Shortening slowly to 365°F.
- Sift Flour, Sugar, Baking Powder, and Salt together in a bowl; Set aside.
- Melt 1 tbsp. Shortening and let cool.
- Drain Bananas, reserving liquid for batter.
- Beat Egg Yolks until thick and lemon colored; add melted Shortening, reserved liquid, Milk, and Vanilla.
- Make a well in dry ingredients; add liquid mixture and blend just until smooth.
- Fold in beaten Egg Whites.
- Coat Bananas with ¼ cup Flour.
- Dip Bananas into batter with a slotted fork, drain excess, and deep fry without crowding until golden brown (2–3 minutes).
- Drain on absorbent paper and serve immediately topped with Fruit Sauce.
Notes
Yield: 5 to 6 servings.
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