Banana Croquettes

Ingredients

• Remove the skin and coarse threads from the banana
• beaten with a teaspoonful of cold water
• in bread crumbs seasoned with salt and pepper
• Fry one half minute in hot fat

Method

1. 1

   Remove the skin and coarse threads from the banana and trim pulp of each to a long croquette.

2. 2

   Roll in an egg beaten with a teaspoonful of cold water and then in bread crumbs seasoned with salt and pepper.

3. 3

   Fry one half minute in hot fat.

4. 4

   Drain on soft paper.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 33. The excerpt below is the record exactly as published.

BANANA CROQUETTES. Remove the skin and coarse threads from the banana and trim pulp of each to a long croquette. Roll in an egg beaten with a teaspoonful of cold water and then in bread crumbs seasoned with salt and pepper. Fry one half minute in hot fat

Cook this with the app: pantry check, scaling, and the assistant.