By Cheryl Sternman Rule

This recipe gets its sweetness from turbinado sugar, honey, and bananas, which become delightfully soft and almost custardy.  Because it’s traditional to eat foods fried in oil during Hanukkah, look no further if you celebrate this festive holiday.

1-1/4 cups all-purpose flour
2 tablespoons turbinado or (light or dark) brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lowfat milk
1 whole egg plus 1 egg yolk, lightly beaten
1/2 teaspoon almond extract
6 bananas, peeled and cut into 1 inch chunks
Canola oil for frying
Honey for drizzling

Sift together the flour, sugar, baking powder, and salt on a piece of waxed paper.

In a medium bowl, whisk together the milk, whole egg, egg yolk, and almond extract. Sprinkle the dry ingredients over the wet and stir gently with a rubber spatula to combine.  Add banana chunks and stir to coat.

Affix a candy thermometer to a deep saucepan, and add one inch of oil. Bring oil slowly up to 375 degrees. (Adjust heat as necessary to maintain this temperature throughout frying.)  Working in batches, carefully spoon battered banana chunks into hot oil, four to six at a time, without crowding the pan. Fry until golden brown, 1-2 minutes per side, turning them carefully as they bob. Using a slotted spoon, remove to paper towels to drain. Drizzle hot fritters with honey and serve immediately.

Makes 35-40 fritters