Peanut or Coconut oil for deep frying (Veg. or Canola could be substituted)
2 cups ripe just ripened, peeled bananas
1/2 cup yellow onions small dice
1/2 cup fresh tomatoes peeled*, seeded and diced
1 tablespoon chopped fresh jalapeno, seeded
1-½ teaspoon fresh ginger, grated or finely chopped
½ teaspoon salt
1 cup all purpose flour
2 tablespoons water
1. Combine bananas, onion, tomatoes and chile mash together.
2. Add ginger, salt, flour and water to banana mixture and stir to combine. Do not overwork. Add more water or flour as needed to make a workable paste.
3. Pour 3" of oil into a large heavy pot and clamp a deep fryer thermometer onto the side of the pot or use a digital thermometer. Heat the oil over medium heat to 375ºF.
4. Deep fry teaspoon size portions and drain on a large baking sheet with several thicknesses of paper towels when the fritters have turned brown.
5. Serve hot or cold as a snack or a meal.
Recipe courtesy "International Cuisine," written by Michael Nenes, Wiley Publishing,