Sunday, September 12, 2004
Fritter this, fritter that!
Earlier this week my sister Lindsay made banana fritters for Tim for the first time. She made them at the shop - which is a good environment to make them in since they are deep fried. Tim liked them and told his family about them so this weekend's cooking challenge was to make banana fritters for Tim and his family. He said that they tasted like donuts with hot banana in the middle. His sister doesn't like banana, so I made her some pineapple fritters instead and some mars bar fritters, which their mum described as tasting like chocolate muffins when she ate them.
Recipe for Fitter Batter Mix
6 Tablespoons of Self Raising Flour
1 Teaspoon of Baking Powder
Enough water to make batter the consistency of pouring custard
Method
Mix all the ingredients together in a roomy bowl a couple of minutes before frying and heat oil to 190C.
Use this batter to coat and deep fry friut, or even bars of chocolate. For banana fritters, cut bananas each cut into 4 pieces each, dip into the batter. For pineapple fritters, drain tinned pineapple rings, dust with a coat of flour and then dip them int the batter.
Fry fritters until puffy and golden brown and serve with a drizzle of golden syrup.
To make Mars Bar or other chocolate fritters, its best to use fun sized versions of the chocolates as the contents will not leak into the oil. Fry until the batter is golden brown but don't serve with golden syrup, but some icecream would be nice instead - incidentally I am tempted to try deep frying a icecream bar next time. Hmm I wonder if it will work - Tim scoffs, but if you can make Baked Alaska in the oven, why can't you deep fry icecream - I've seen it in restaurant menus - Shogun Teppanyaki does ice cream tempura - an idea is forming and there no doubt be a blog entry on this in the future.
Recipe for Fitter Batter Mix
6 Tablespoons of Self Raising Flour
1 Teaspoon of Baking Powder
Enough water to make batter the consistency of pouring custard
Method
Mix all the ingredients together in a roomy bowl a couple of minutes before frying and heat oil to 190C.
Use this batter to coat and deep fry friut, or even bars of chocolate. For banana fritters, cut bananas each cut into 4 pieces each, dip into the batter. For pineapple fritters, drain tinned pineapple rings, dust with a coat of flour and then dip them int the batter.
Fry fritters until puffy and golden brown and serve with a drizzle of golden syrup.
To make Mars Bar or other chocolate fritters, its best to use fun sized versions of the chocolates as the contents will not leak into the oil. Fry until the batter is golden brown but don't serve with golden syrup, but some icecream would be nice instead - incidentally I am tempted to try deep frying a icecream bar next time. Hmm I wonder if it will work - Tim scoffs, but if you can make Baked Alaska in the oven, why can't you deep fry icecream - I've seen it in restaurant menus - Shogun Teppanyaki does ice cream tempura - an idea is forming and there no doubt be a blog entry on this in the future.
