Banana Fritters

1. 1

   Peel bananas and cut crosswise into 1 1/2-inch pieces.

2. 2

   In a bowl cover bananas with rum.

3. 3

   Macerate bananas at room temperature 30 minutes.

4. 4

   While bananas are macerating, in a shallow bowl lightly beat egg.

5. 5

   In a plastic bag finely crush cornflakes with a rolling pin and transfer to a large shallow bowl.

6. 6

   In a deep 12-inch skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375F.

7. 7

   While oil is heating, carefully remove bananas from rum, reserving rum for another use.

8. 8

   Working in small batches, dip bananas in egg to coat, letting excess drip off, and roll in cornflakes, knocking off excess.

9. 9

   Arrange bananas as coated on a wax-paper- lined tray.

10. 10

    With a slotted spoon gently lower half of bananas into oil and fry, turning them occasionally, until golden brown, 1 to 2 minutes.

11. 11

    Transfer bananas as fried with slotted spoon to paper towels to drain and fry remaining bananas in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.