Cooking for a new mother in law is scary enough. Not knowing much about Goan food is another set of fears. I try. Badly. I burn rice the first time. Meat is too tough the second time. And yet I am inspired by the easy recipes in the book. Experimenting on G and MIL eventually works in my favor. One cold winter evening I make banana fritters and G says they remind him of his grandma's. Just like that life changes! I'm in the money!
One would think of fritters as plump and crusty. Well...the ones I made before I got married were! Those fritters were sliced bananas coated in batter and deep fried. These fritters are delicate and pancake like. A cross between crepes and flapjacks. They are small. They do not spread too much. And they brown up just like crepes. All you need is a pair of overripe bananas and visions of these fritters will dance before your eyes!
2 very ripe Bananas
3-4 teaspoons Sugar
3 tablespoons Flour
3 tablespoons Milk
A pinch of Salt
2-3 tablespoons Canola Oil
Peel bananas and place in a mixing bowl.
Add egg, sugar, flour, milk and salt to bowl.
Mash mixture with a fork till you get a lumpy batter with bits of banana. Or else you could mash it into a thick batter. We like the taste of banana.
Heat a tablespoon of oil in a 10 inch nonstick pan.
Drop a small ladleful of batter into oil. The fritter should be 2 inches in diameter. The pan should hold 3 more fritters.
Let fritters crisp for 2-3 minutes or till the edges turn brown. Flip fritters with a spatula and brown the other side for a few minutes. Add oil as needed as you finish the batter.
Drain on paper towels.
They taste great warm and equally good at room temperature!
Today's fritters are a tea time treat. Back in India, chai comes with munchies, sweet and savory. Those mushy black bananas in the fruit bowl are a delicious accompaniment to a cup of PG Tips. Crusty rimmed rounds with bits of banana, flecked golden, so satisfying, disappear as I write. Fritters are Goan good for us today!