Recipe - Banana Ginger Chutney

Bananas:
One fourth cup Rum, light
1 tablespoon Lime juice; fresh
2 tablespoon Sugar
4 md Banana; ripe, peeled into
;1" pieces
=FF
Batter:
2 cup Flour; all purpose
2 tablespoon Sugar
1 teaspoon Baking powder; double acting
One fourth teaspoon Salt
Three fourths cup Milk
1 Egg
1 tablespoon Butter; melted and cooled
Vegetable oil; for frying

Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently
to combine. Let marinate for about 1 hour, stirring occasionally.

Meanwhile, prepare the batter.

Blender:

To make it in a blender, combine all the batter ingredients and blend at
high speed for a few seconds. Turn off the machine and scrape down the
sides, and blend again at high speed for 30 to 40 seconds.

By hand:

To make the batter by hand, combine the egg and milk in a deep bowl and
gradually stir in the flour, sugar, baking powder, and salt. Beat with a
whisk or electric beater until the flour lumps disappear. Pour the batter
into a mixing bowl.

Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3
inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a
deepfrying thermometer.

Drain the banana slices and pat them dry with paper towels. Dip 4 or 5
slices at a time into the batter, coating them well, and transfer them
CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to
5 minutes, turning them with a spoon until they are deep brown on both
sides. Transfer to paper towels to drain. Mound on a heated platter and
serve immediately.

Serves 4 to 6.

Source: www.wwrecipes.com MMed by: ecravens@hdo.net

Posted to MMRecipes Digest by Earl Cravens ecravens@hdo.net on Aug 07,
1998