Banana Fritters

Banana Fritters
Makes about 15 to 20 fritters. Adapted from "Cooking up a Storm,"
edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008.

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

* Start to finish: 20 minutes.
* 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.