Banana Fritters

Phew!  It has been a day, let me tell you!  I worked until 4:30.  Picked up our CSA share.  Rushed home to take pictures of the haul and split it among it's recipients (we share our share with 2 other people).  And barely made it to my volleyball game at 6! 

Now it's nearly 9 and I still haven't finished today's post!  But don't you worry - I just couldn't resist sharing these fritters with you! 

Andy had a night class on Monday night and I was left bored and alone at home.  But I spotted some over-ripe bananas on the counter that begged to be used.  So perusing through one of my vintage cookbooks, I found the perfect fritter recipe that could satisfy my craving!


Ingredients:
Adapted from the 1947 edition of The Boston Cooking School Cook Book

3 over-ripe bananas
juice from 1 lemon
1 cup flour
1/2 traspoon salt
2/3 cup milk
2 eggs
1 tablespoon unsalted butter, melted
vegetable oil, for frying
powdered sugar, optional

In a heavy-bottomed pan, add about an inch tall worth of vegetable oil.  Heat under medium high heat, until temperature is around 370 F.

In a medium bowl, combine the eggs, milk, butter.  Stir in the flour and salt until batter is just combined.

Peel bananas and push through a metal sieve to rid of seeds.  If you don't care about the seeds, you could just go right ahead and mash the bananas if you wanted.  Stir mashed bananas with the lemon juice and mix well.

Add the mashed bananas to the batter and mix well.

Working in batches, spoon about 2 tablespoons of batter into the hot vegetable oil to make each fritter.  I did about 4 fritters per batch.  Fry for about 2-3 minutes per side, or until golden brown.

Top fritters with powdered sugar, if desired.

These were so good.  I could have taken the easy route and just sliced the bananas, dipped them in the batter, and fried them that way, but I didn't.  I love how the banana flavor is incorporated throughout the dough and it lends to a custard-like filling.  Andy came home that night and made work of a few of them too!

Honey-Caramel Ice Cream Sundaes

It's Friday!  Woop.  Woop!  The only bummer about Fridays, for the next 11 weeks, is that Andy has a class until 10pm.  Yup.  Meaning that my Friday nights will pretty much consist of me hanging out with the dogs at home.  I'm so exciting, aren't I?!

With the exception of this Friday night.  My friend Kendra and I just had dinner at Varanese (you know, my fave restaurant in all of Louisville).  Needless to say, I'm in a rather food-induced sort of coma.  It was so friggin' good. 

Yeah, I waited until the last minute to post the last poll winner, didn't I?  I promise, I try to post them earlier, but life gets in the way.  Busy busy, as can be.  But you'll forgive me, I'm sure.  After you see how awesome this ice cream is. =)  Oh... and don't forget to vote for the new poll down below!


Ingredients:
Adapted from The Perfect Scoop

1/2 cup honey (buy local! - if you can)
1 & 1/2 cups whole milk
1/4 cup sugar
pinch of salt
1 & 1/2 cups heavy whipping cream, plus 1 tablespoon
5 egg yolks
about 10 soft caramel candies
1 tablespoon unsalted butter
bananas, optional
sesame seed brittle, optional (recipe below)
chocolate syrup, optional


Sesame Seed Brittle
Adapted from The Perfect Scoop

1/2 cup mixture of black and white sesame seeds
3 tablespoon honey

In a small saucepan, heat the honey until warm.  Remove from heat and let cool to room temperature.

In a large saucepan, heat the milk, sugar, and salt until warm and sugar is dissolved.

Pour the heavy cream into a large bowl and place a metal strainer over top.  Pour the honey into the cream and stir until combined.

In a medium bowl, whisk egg yolks until combined.  Slowly pour the warm milk mixture into the egg yolk bowl, whisking constantly.  Then transfer egg yolk mixture back to sauce pan over medium heat.  Stir constantly with a heatproof spatula until mixture thickens and coats spatula.

Pour the custard into the strainer over the heavy cream and stir until mixed together.  Place bowl in an ice bath to cool.  Once at room temperature, cover mixture with plastic wrap and allow to sit in refrigerator overnight.

The next day, melt the caramel candies with 1 tablespoon of heavy cream in a microwave safe bowl.  (30 second intervals until caramel is smooth should do it).  Let cool to room temperature.

Take custard mixture out of the fridge and prepare in ice cream maker according to manufacturer's directions, about 30 minutes or so.  About a minute or two before it is done, drizzle cooled caramel into machine to create a "swirl".

To prepare sesame brittle, heat 3 tablespoons of honey in a sauce pan until warm.  Add sesame seeds and fold in until coated with honey.

Preheat oven to 350 F and line a rimmed baking sheet with foil.

Spread honey-sesame mixture over foil in an even layer.  Bake for about 15-20 minutes, or until golden.  Watch it carefully because it can burn rather quickly.  Let cool until hardened.  Then break up into pieces.

In a medium skillet, melt 1 tablespoon of butter.  Slice banana into 1/2 inch slices.  Add bananas to skillet and fry until warmed and slightly browned/carmelized.  Remove from skillet and allow to cool slightly.

To assemble sundaes, place 3 scoops of ice cream in a bowl.  Top with semi-warm bananas (in my opinion, there is nothing better than warm bananas and ice cream!) and sesame seed brittle.  Drizzle chocolate sauce on top, if desired.  Try not to eat the whole thing.  I dare you.

This was awesome.  Damn awesome, if I do say so myself.  I loved the ice cream.  The honey and caramel were two different dimensions of sweetness that paired so well together.  Try it out.  I know you'll love it!

Enjoy your weekend guys!

What should I make this weekend???