Sunday, November 2, 2008

Banana fritters

I did have a search on the web for other banana fritter recipes, but all I found were some rather disturbing reports of the practice of some streetfood sellers in Malaysia of adding a plastic bottle to the frying oil for added crispiness. Just goes to show that the innovative spirit of Hester Blumenthal and Ferran Adria is alive and well in south-east Asia.

The recipe below is based on the Cadiz speciality of shrimp pancakes, but made with bananas instead of shrimps.

100 g chickpea flour
100 g plain flour
1 teaspoon of finely chopped fresh ginger
1 teaspoon of ground cinnamon
water (about 300 ml)
2 bananas
oil for frying

  1. Mix the flours. Mash the bananas and stir in the ginger and cinnamon. Add the water to the flour, and beat to make a loose batter, then add the banana, ginger and cinnamon.
  2. Heat plenty of oil in a non-stick frying pan, add large spoonfuls of batter to it, fry for about 30 seconds, turn over and fry for another 30 seconds or so before removing from the oil.