It was fine and the texture was just right, but I used nowhere near 1 quart of oil and the banana flavor was barely detectable as Chevonne said. Based on that and other people's comments of blandness, I upped the cinnamon to 1 tsp. and added an extra banana. Wonderful. Beyond that, just some tips: a) A piping bag isn't really necessary. The trick is to drop the right amount of batter in the oil all at once, otherwise you get these strings and odd shapes. I used on overfilled gravy ladle and let a dollop drop in. b) Eggs and milk should be room temp or you risk having a browned outside but uncooked middle. c) Use a lower temp. All stoves are different, so do a test batch at 325 first, then adjust. I ended up using 275 to avoid browning too fast and cooking everything in the middle. d) Don't overcrowd the pan. Each fritter lowers the oil temp, and it's much easier to manage five or six than 10. e) Don't add sugar to the batter, otherwise they'll brown faster. I also used tongs to flip and remove them from the pan before sprinkling with powdered sugar. Great recipe!
Was this review helpful?
12 users found this review helpful
It was fine and the texture was just right, but I used nowhere near 1 quart of oil and the...