Banana Corn Fritters
Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.Yield: 5 servings, 2 cakes each
Active Time: 20
Total Time: 30
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
- 1 1/4 cups roughly mashed bananas, (about 3 medium)
- 1 large egg
- 2 tablespoons milk, or buttermilk
- 2 tablespoons canola oil, divided
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
- Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
Tips & Notes
- Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.
- Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Nutrition Per Serving
|fat||8 g (1 g sat, 4 g mono)|
Nutrition Bonus Fiber (16% daily value).
Exchanges 1 fruit, 1 1/2 starch
From EatingWell February/March 2006