Comments on: Honey-Drizzled Banana Fritters http://nourishnetwork.com/2009/12/11/honey-drizzled-banana-fritters/ connecting YOU to a nourished life Mon, 14 May 2012 09:24:00 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Karlyhttp://nourishnetwork.com/2009/12/11/honey-drizzled-banana-fritters/#comment-448 Karly Sun, 13 Dec 2009 23:45:35 +0000 http://nourishnetwork.com/?p=1744#comment-448 These sound amazing! My husband and kids would just love these. Thanks for the recipe! These sound amazing! My husband and kids would just love these. Thanks for the recipe!

]]> By: Lia Huberhttp://nourishnetwork.com/2009/12/11/honey-drizzled-banana-fritters/#comment-447 Lia Huber Sat, 12 Dec 2009 21:58:01 +0000 http://nourishnetwork.com/?p=1744#comment-447 If you're freaking out about these fritters being deep fried, let me ease your mind a bit. Deep frying, although it demands quite a bit of oil, doesn't actually impart that much oil to the food. As long as your temperature is correct (which is very important, too low and the food will soak up the oil like a sponge, too hot and it will start to smoke and release free radicals), foods absorb on average about a teaspoon of oil per 4 ounces of uncooked food.So let me translate that with regards to these fritters . . . (can you tell I've been playing with numbers lately?): Six medium bananas with batter weigh in somewhere around 900 grams, which comes out to about 32 ounces. Which means they'll absorb about 2 tablespoons of oil, equating to about 250 calories for 20 or so servings at an additional 10 calories a serving.It's been well proven that what counts health-wise is the type of oil we use, and in this case, we're using good-for-you Canola oil (even better, look for organic, expeller-pressed).So there. My hole-poking in the "deep frying is bad" argument. Should you do it all the time? Probably not. Is it something you can do every once in a while and not feel horrendously guilty? Yes. If you’re freaking out about these fritters being deep fried, let me ease your mind a bit. Deep frying, although it demands quite a bit of oil, doesn’t actually impart that much oil to the food. As long as your temperature is correct (which is very important, too low and the food will soak up the oil like a sponge, too hot and it will start to smoke and release free radicals), foods absorb on average about a teaspoon of oil per 4 ounces of uncooked food.

So let me translate that with regards to these fritters . . . (can you tell I’ve been playing with numbers lately?): Six medium bananas with batter weigh in somewhere around 900 grams, which comes out to about 32 ounces. Which means they’ll absorb about 2 tablespoons of oil, equating to about 250 calories for 20 or so servings at an additional 10 calories a serving.

It’s been well proven that what counts health-wise is the type of oil we use, and in this case, we’re using good-for-you Canola oil (even better, look for organic, expeller-pressed).

So there. My hole-poking in the “deep frying is bad” argument. Should you do it all the time? Probably not. Is it something you can do every once in a while and not feel horrendously guilty? Yes.

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