BANANA AND RAISIN FRITTERS
Banana and raisin fritters
- 2 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup butter
- 3 eggs
- 1 cup of milk
- 1/2 teaspoon of vanilla essence
- 1/2 a cup of raisins
- 3 largish ripe bananas
- 1 1/2 cups of icing sugar
Whisk together 2 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon salt and 1/4 cup sugar.
Melt 1/4 cup butter and set aside.
Make a hole in middle of the flour mixture and break in 3 eggs. Begin stirring the flour into the eggs, and when that is a little over halfway, stir in 1 cup of milk and beat to make a smooth mixture. Stir in the melted butter and 1/2 teaspoon of vanilla essence.
Stir in 1/2 a cup of raisins and slice 3 largish ripe bananas into the batter. Mix well.
Mix about 1 1/2 cups of icing sugar with enough rum to make a thin glaze (remember icing sugar melts easily, so careful about adding too much rum all at once). Set the bowl to one side.
Fry the batter by tablespoonfuls in 1 1/2 inches of medium hot oil - a drop of batter must sizzle and puff immediately, but take 30-40 seconds to brown. If the oil is too cold, the fritters will be very oily; if it's too hot, the fritters will brown before they are properly cooked. If you feel unsure, test one fritter before you go the whole hog. Don't overcrowd the pan, because you have to turn them when they have browned on the one side and are still a bit raw on top.
As you take the well-browned fritters out of the oil, put them on kitchen paper to drain some oil off, and then spoon a small amount of rum glaze onto each fritter.
Best eaten still warm.
I give the recipe in her own words from Elizabeth David's Italian Food. Use exactly her proportions and method, but substitute mascarpone for the cream. The eggs should be a thick golden creamy mass when they are cooked. Pile them on fresh buttered toast. Use only the best butter you can get.
Uova stracciate al formaggio (Scrambled eggs with cheese)
A very nice variation of scrambled eggs. For 4 eggs [per person - T] use 1 oz. (30 g) of butter, 1 oz. of cream and 1 oz. of grated Parmesan. Melt the butter, add the beaten eggs, and, gradually [by teaspoon - T], the previously warmed cream [don't warm the mascarpone]. Cook in the usual way for scrambled eggs (that is, relatively slowly and carefully), and sprinkle on the cheese when the eggs are in the serving dish [or on the toast].