pineapple banana fritters

Pineapple Banana Fritters

Source: Gourmet, May 1991

1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3 tablespoons granulated sugar
1 teaspoon ground ginger
3/4 cup chopped fresh pineapple, drained
3/4 cup banana, chopped
1/2 cup milk
1 large egg, beaten lightly
Vegetable oil for deep-frying
Confectioners’ sugar for dusting fritters

In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt.

In a bowl combine well the pineapple, the banana, the milk, and the egg; add the flour mixture, and stir the batter until it is combined.

In a kettle heat 1 1/2 inches of the oil until it registers 375 degrees F on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden.

Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners’ sugar over them.