Dirty Rotten Banana Maple Nut Fritters

A sea of fritters

How many times have you had the last one or 2 bananas sit on your counter and turn black and disgusting looking, maybe bleed a little banana goo…..but smell AMAZING?!? At this point the compost or another batch of banana bread seems inevitable- don’t get me wrong, I love me some banana bread, but it gets a little repetitive. I needed something different, with texture that was sweet, and preferably deep fried…

ingredients

I went with yeast as a leavener because I like the flavor it adds, but I am pretty certain you could in fact use banana bread batter in the same facet, (I will visit this at some point and update). I went with maple syrup, but honey, brown or white sugar could also jump in here easily.

naked ingredients

These are glazed donuts, which helps prevent them from drying out too fast, but if you know they are going to get gobled up right away, icing sugar, sugar or even being tossed in cinnamon sugar (all while hot hot hot) would be super delicious as well.

Dirty Rotten Banana Maple Nut Fritters

100 g warm water (not hot, body temperature)
15 g instant dry yeast
Combine these in your mixing bowl and let sit while you measure out the remaining ingredients.

150 g maple syrup
15 ml vegetable oilpre ferment
1 egg
2 ugly ripe bananas, peeled
5 ml vanilla
2 g nutmeg
1 egg
75 g oats
150 g all purpose flour
100 g bread flour
50 g cornstarch
100 g walnuts
Add the remaining ingredients to the mixing bowl, and mix until combined well. Don’t worry too much about over mixing, it adds a nice chewy texture to the fritter- the oats and cornstarch help prevent them from being tough. (You could actually use all-purpose for both flours, the oats and cornstarch, if you don’t have all of these on hand…). Let the batter sit for an hour in a warm spot to get all cozy bubbly.

post fermentWhile the batter is flavouring up, prepare your oil- either pot or fryer should be 375F (use a thermometer!) to fry your donuts. Please remember to not catch on fire or deep-fry any appendages: give a couple of inches headspace at the top of the pot for displacement and the oil excitedly bubbling around your little darling donuts. Try and get everything you need while frying ready before you are actually frying- bubbly hot fat and not being ready isn’t ideal…battle ready!

Drop directly into oil by portion scoop or by teapoons- this means get close to the oil, part of your spoon can actually be in the oil- it’s safer then dropping from up high. If you are using teaspoons, push the batter off of the spoons with another spoon AWAY FROM YOU. Do not over fill the fryer, it will bring the temperature too much and you will truly have oily cakes. I had a large pan, I did about 8 and they were swimming happily around. They should be deep golden on the bottom side, and then flipped to be the same color on the other side.

Drain them on paper towels for a minute or 2 and then straight into the glaze. Drag the bottom of the donut on the side of the pot to remove excess glaze and set to drain on a cooling rack that it set over a tray. Let them dry for an hour before packaging. I would recommend eating them after about 15 minutes- you’ve NEVER eaten a donut until you’ve had one warm out of the fat (sounds so appetizing, doesn’t it…)! WARNING: Right away out of the fat may result in loss of feeling in your mouth and perhaps some decorative blisters!

Glaze for donuts
If you are making glaze, this should also be done at this point (really, you have an hour- you can’t have a coffee until the donuts are done, so you might as well work!). I have never found a glaze I liked anymore then the one from my first baking text book- Professional Baking by Wayne Gisslen. If you can get your hands on gelatin sheets (the gelatine helps the glaze set on the donuts and dry nicely), use them, they are awesome- they weigh 2 grams, and are each considered a teaspoon. They are less messy and look kinda pretty- I’ve used them for windows in gingerbread houses before….taking a swim

3 g gelatin
200 g water (or cider, or any liquid, really…)
50 g corn syrup
1000 g icing sugar
8 ml vanilla
1 g salt
Bloom gelatin in a 6 qrt pot with water until soft (2-3 minutes), then heat gently over medium-low heat. Over heat, mix in syrup, vanilla and salt. Using a whisk, mix in icing sugar a little at a time (unless you want an icing sugar cloud explosion), whisk until smooth. Keep over low low heat, until you need it. It should be warm going on the warm donuts, other wise the glaze gets too thick. Don’t worry if it forms a crust- whisk it back in and your good to go.

ready to give  and/or snack on...

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