Kaklo (Banana and Chile Fritters)

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com


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    Peanut or Coconut oil for deep frying (Veg. or Canola could be substituted)


    2 cups ripe just ripened, peeled bananas
    1/2 cup yellow onions small dice
    1/2 cup fresh tomatoes peeled*, seeded and diced
    1 tablespoon chopped fresh jalapeno, seeded
    1-½ teaspoon fresh ginger, grated or finely chopped
    ½ teaspoon salt
    1 cup all purpose flour
    2 tablespoons water



    1.&nbspCombine bananas, onion, tomatoes and chile mash together.

    2.&nbspAdd ginger, salt, flour and water to banana mixture and stir to combine. Do not overwork. Add more water or flour as needed to make a workable paste.

    3.&nbspPour 3" of oil into a large heavy pot and clamp a deep fryer thermometer onto the side of the pot or use a digital thermometer. Heat the oil over medium heat to 375ºF.

    4.&nbspDeep fry teaspoon size portions and drain on a large baking sheet with several thicknesses of paper towels when the fritters have turned brown.

    5.&nbspServe hot or cold as a snack or a meal.


    Recipe courtesy "International Cuisine," written by Michael Nenes, Wiley Publishing,