Fritadas de Banana (Banana Fritters)

Ingredients

• bananas
• plenty castor sugar
• two or three tablespoonfuls of brandy
• two ounces of butter
• the yolks of two eggs
• three-quarters of a pound of flour
• sufficient tepid water

Method

1. 1

   Cut bananas in half and soak in sugar and brandy for 1-2 hours.

2. 2

   Drain.

3. 3

   Warm and beat butter, mix with egg yolks and flour, adding tepid water to make a smooth batter.

4. 4

   Whisk egg whites to stiff froth and mix with batter.

5. 5

   Dip banana pieces in batter and fry in boiling fat until browned.

6. 6

   Drain and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 39. The excerpt below is the record exactly as published.

Fritadas de Banana (Banana Fritters) Moz Polo (Walnut Cake) Fruta (Fruit) 74 BRAZIL Puchero a la Criolla. (Oxtail Soup.) Take a pot and put it on the fire with water, noticing that the quantity be in proportion to the meat to be used ; put in the meat, which should consist of the thicker parts of the tail and bits of ribs of beef cut across, with a little salt, and leave it till it boils and skim it. If the soup is not clear put in a little cold water, and after it boils skim it again. Then put in onions, French beans, cabbage, dried beans, pumpkin, parsley, bits of bacon, and some bits of sausage, a bunch of fine herbs, and some celery, more salt, and a little cayenne pepper. After the vegetables have boiled put in some rice (previously soaked for two hours), and when it has swollen take the pot off the fire. Serve with the vegetables and pieces of the tail and rib meat cut in neat pieces. Peixe Guisado. (Stewed Gurnard.) Cut the fish into slices and place in a stewpan with sliced Spanish onions and tomatoes ; pepper and salt, Pour over them two wineglassfuls of stout port wine, with same quantity of salad oil, a tablespoonful of anchovy sauce, and a little cayenne. Stew gently until the onions are quite cooked, then pour in a break- fastcupful of nicely boiled rice, and serve. No water to be used. 75 BANQUETS OF THE NATIONS Carne Secca. (Dried Beef.) Soak two or three pounds of dried salted beef till the brine is well washed out. Put it in a pot of water and boil steadily (being careful to skim away any fat or dirt that may rise) till three-quarters cooked, then put in some onions, carrots, cabbage, green peppers (pimen- tas), a little black pepper. Finish cooking. Dish the meat and surround with some of the vegetables, putting some of the stock in a dish. Serve with fricassee of beans. Fejoues. (Fricasse of Beans.) Blanch and skin one quart of well-softened black beans, put them into a saucepan with one breakfast- cupful of water or veal broth, and add a small bunch of sweet herbs, a little each of mace, grated nutmeg, salt and pepper, and one wineglassful of white wine. Cover over the saucepan, and cook gently for fifteen minutes, then remove the bunch of sweet herbs, and add a small lump of butter kneaded with flour, tossing it about in the pan until it is dissolved and the liquor thick. Put the yolks of two eggs in a basin, pour in one breakfast- cupful of cream, and beat well together. Add them to the saucepan, and stir it in one direction until the liquor is quite thick and smooth. Remove the pan from the fire, add the juice of half a lemon, turn the fricassee on to a hot dish, and serve. If dried beans are used, they must be soaked in salt water for ten or twelve hours, and then boiled until they are tender, when the skins will easily come off. 76 BRAZIL Carne Anada. (Fillets of Mutton.) In a deep stewpan place a piece of butter — say two ounces — and melt it ; when in a liquid stats put in sliced Spanish onions, potatoes, and two or three tomatoes, and a clove of shredded garlic, with pepper and salt to taste. Lay on the top thin slices of lean mutton, cover it up and allow it to stew gently for about thirty minutes until the ingredients are cooked, then add a tablespoonful of Chili vinegar. Allow it to simmer for a few minutes longer. No water must be used- Serve with potatoes cleaned and roasted. Galinhageinada com Arroz. (Stewed Chicken and Rice.) Pluck and draw a fowl, rub it well with salt, and leave it for a few minutes. Wash the heart, liver, and gizzard of the bird, finely chop them, and put them in a frying- pan with a lump of butter. Wash half a breakfast- cupful of rice, put it in with the liver mixture and half a teacupful of pistachios, the same quantity of well- washed currants, salt and pepper, and a small quantity of powdered cinnamon to taste, and a couple of roughly chopped apricots. Stir the mixture over the fire for a few minutes, then moisten it with two or three table- spoonfuls of water, and continue stirring until the moisture is all absorbed and the rice partly soft. Stuff the fowl with the mixture, and fry till browned; then drain off the butter, moisten to height with clear chicken broth, and keep it boiling gently at the side of the fire until the bird is tender. When cooked place it on a hot dish, and serve in a dish of rice cooked in brown stock. 77 BANQUETS OF THE NATIONS Fritadas de Banana. (Banana Fritters.) Cut them down the middle and then in halves. Put them in a basin together with plenty castor sugar and two or three tablespoonfuls of brandy, and leave them for an hour or two, afterwards draining them on a sieve. Warm and beat two ounces of butter ; beat also the yolks of two eggs, mix them together with the butter in three-quarters of a pound of flour, and stir in gradually with a wooden spoon sufficient tepid water

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