Asian Influence: Banana Poppy Seed Fritters

By Jessie Lehail,
Special to The Post

Like bananas and fritters? Then you'll love these easy banana poppy seed fritters with icing sugar. 
Most people are afraid of deep frying, but these fears should not hold you back from making these fritters – at least once.
To make the frying process easier, use a thermometer attached to the side of the pot. Bring the oil up to temperature over medium high heat. Closely monitor the temperature. Don’t let the oil temperature exceed 400°F.
Fritter batters may be made with milk, almond milk, and even beer; seasoned with spices such as garam masala or cayenne and even flavoured with spirits. 
The banana is an inexpensive and easy fruit to peel and mash up. Bananas are available year-round. For this recipe, medium-ripe bananas are best. 
As you drop these fritters in the oil, spread them thin and flat for more crunchiness or thicker for a doughier fritter. Since I like bite-sized foods, I recommend spooning these fritters into the oil, so they are more like doughnut holes. 
Once they are cooked up, they are browned on the outside and light and fluffy on the inside. Dust with icing sugar.

Banana Poppy Seed Fritters

• 1 cup flour
• 3 tablespoons poppy seeds
• 1 teaspoon baking powder
• ¼ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground fennel seeds
• ½ teaspoon ground garam masala
• Pinch of salt
• 4 ripe bananas, peeled and mashed
• Vegetable oil, for frying 
• ¼ cup icing sugar, for dusting

Directions

Sift the flour and baking powder into a large bowl. Stir in sugar, poppy seeds, garam masala, fennel seeds, cinnamon and salt. Stir in the mashed bananas into the dry ingredients. Mix until well combined. Cover the batter with plastic wrap. Chill for 15 minutes
Fill a large heavy bottomed pot 1/3 full of oil. Heat to 360°F. Using a tablespoon, carefully drop 4-5 spoons of batter into the hot oil and fry for about 2-3 minutes, until brown on both sides.
Lift out with a slotted spoon and drain them on a paper hand towel. Repeat with the rest. Serve hot and sprinkle sifted icing sugar.
Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca

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