This Sunday the Baked group is making Bananas Foster Fritters with Rum Dipping Sauce from the Baked Explorations cookbook. I almost passed this one by because I am not a fan of baked banana anything. The best thing about this recipe is the rum dipping sauce...that was a real winner and I could envision it on pancakes, waffles or french toast. The fritters were good, a nice crispness on the outside and a cake-like interior, but it was really difficult to get the middles done without burning them. The first few batches I did were almost burnt on the outside and really gooey on the inside. I had to watch the oil very carefully and kept it around 325...that seemed to work the best for me. The recipe said to dust the fritters with confectioners sugar...I used regular sugar and cinnamon...just because!
You can get the recipe on the Baked Sunday Mornings site and also see what the other bakers did just click the icon below.
Look great! Love the cinnamon sugar coating too!ReplyDelete
They look so good...every time I view one of these posts it makes me want more...must be interpreted that this is a good recipe! Your fritters look delicious!ReplyDelete
Regular sugar! That's why your fritters look so fabulous! Truly, they look great and I can imagine how good with that sugar and cinnamon.ReplyDelete
They're gorgeous! I love that you did cinnamon and sugar. I'm betting it's wonderful.ReplyDelete
I used cinnamon sugar, too - I always have some in a shaker. Great photo on the tray! I'm so with you on the rum sauce!ReplyDelete
I love the cinnamon sugar coating too. Looks like a yummy little doughnut!ReplyDelete
Beautiful! We loved them too...a keeper recipe.ReplyDelete
i'm sure the cinnamon sugar gave it a nice crunch! yum!ReplyDelete