Ingredients
4 -6 very ripe bananas
1 cup flour
1/2 cup sugar
1 egg, lightly beaten
1 tablespoon olive oil
1/2 cup milk
1 tablespoon demerara sugar
1 teaspoon vanilla essence
1 teaspoon nutmeg
2 teaspoons cinnamon
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Heat large skillet and fill with about 1/2 cup of oil. Mix all ingredients up to cinnamon with a wire wisk. Mix until batter is almost a pancake batter-lik consistency. Make sure batter isn't too thick, if it is add a little bit of water, it definitely won't hurt the flavor. Spoon out batter into the skillet as if you are making small pancakes. Try to spread the mix out so that it isn't too thick while frying. Note: If the batter is too thick it will fall apart when you try to flip it.**. Brown the fritters until they are a golden brown, you don't want them to be too light, but you don't want them to be extremely dark either. Watch the edges of the fritters; the edges should turn brown when ready top be flipped. When done frying, drain as much of the excess oil off and then transfer to a bowl lined with paper towel.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
West African pepper — citrus, cardamom notes, gin botanical
Piney-resinous berries — game, sauerkraut, brines, gin botanicals