Except for the frying part, this recipe is easy. You can make the sauce is less than five minutes by heating butter and dark brown sugar, adding heavy cream and heating the mixture to a boil, and then adding rum, banana liqueur (I happen to have a bottle of créme de banana that I originally bought to make banana pudding), and cinnamon. The fritter batter also comes together quickly; mash bananas and mix in rum, banana liqueur, and melted butter, and then fold in the dry ingredients (flour, dark brown sugar, baking powder, salt, allspice, and cinnamon).
I used a #24 scoop to drop balls of dough into the hot oil to fry. I only fried three at a time and the recipe yielded a dozen total. The recipe specifically says not to overcook or burn the fritters, so I took out my first batch when they were golden brown -- only to discover that they were still completely raw in the middle. I was careful with subsequent batches to keep them in the oil a bit longer (closely monitoring the oil temperature the entire time), so the fritters were quite dark when I pulled them out of the oil and placed them on some paper towels to drain. After a little sprinkle of powdered sugar mixed with cinnamon, the fritters were ready to serve.
I'm still not a fan of frying, but I can see myself making these fritters again. While fritters are food you might buy at the fair, these would be equally appropriate to serve at the end of a fancy dinner (and I think it's increasingly common to see doughnuts offered for dessert at fine dining restaurants). These fritters are true comfort food, elevated.
Recipe: "Bananas Foster Fritters" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
- "Baked Sunday Mornings: Farm Stand Buttermilk Doughnuts," January 16, 2011.
- "DamGood Indeed: Banana Pudding with Vanilla Wafer Crumble," February 23, 2012.
- "The Booze Plays Top Banana: Rum Cake," February 29, 2012.