Banana fritters: a New Orleans breakfast classic

Whether or not you live in New Orleans, Mardi Gras is a fine excuse to sample one of the city's breakfast staples. These banana fritters _ something of a cross between a doughnut and a pancake _ are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe.

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BANANA FRITTERS

Start to finish: 20 minutes

Makes about 15 to 20 fritters

2 medium bananas, ripe but firm, peeled and coarsely chopped

1 cup all-purpose flour

1 1/2 tablespoons granulated sugar

1 large egg, lightly beaten

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

3 cups vegetable oil

Powdered sugar, to sprinkle

1/2 teaspoon cinnamon

In a medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder. Add enough of the milk to form a thick pancake batter. You may not need all of the milk.

In a deep saucepan or in a deep fryer, heat the oil to 360 F. Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2 to 3 minutes.

Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon. Serve immediately.

(Recipe adapted from "Cooking up a Storm," edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008)