Banana Corn Fritters by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Banana Corn Fritters

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

Ingredients:

3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
1-1/4 cups roughly mashed bananas, (about 3 medium)
1 large egg
2 tablespoons milk, or buttermilk
2 tablespoons canola oil, divided
Preparation:

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tip:

Ingredient Note: Chipotle peppers are dried, smoked jalapeño peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.