Fresh Hope – Day 23

With just a few more days until Christmas and that one big food shop looming, today is going to have a bit of a different twist…

Christmas brings with it the wonderful smell of traditional home cooking that we all enjoy.

If we’re honest, we all tend to go back time and time again to the tried and trusted recipes that have been handed down to us, after all, everyone enjoys a wonderful home cooked meal that we recognise.

With so many great recipes out there that need to be shared, what better way for me to help you cook something a little different over Christmas and the new year, than by posting a few of my favourite recipes.

‘Every mouthful is joyful’, is a great way to describe some of the dishes for this time of the year and I don’t know about you, but for me, there’s nothing quite like the smell of hot, fresh doughnuts.

Here’s a simple recipe that brings that same amazing smell to the kitchen, but surprisingly is made from bananas.

It was created by one of my favourite Chef’s and I tried it for the first time last Christmas. It was an instant hit with the family.

Banana and Coconut Fritters
Makes 12 – 16

Ingredients:
125g plain flour, sifted
1 tsp baking powder
75g caster sugar, plus extra for sprinkling
25g desiccated coconut
Finely grated zest of 1 lime
Pinch of salt
4 ripe bananas, peeled and mashed (about 400g flesh in total)
Vegetable oil, for frying

Method:
1. Sift the flour and baking powder into a large bowl. Stir in the sugar, coconut, lime zest and salt. Stir the mashed bananas into the dry ingredients, mixing until well combined. Cover the batter with cling film and chill for 15 minutes.
2. Fill a large saucepan one-third full of oil and heat to 180c, or until a cube of bread dropped in the oil sizzles and turns golden in 30 seconds.
3. Using a tablespoon, carefully drop 4 or 5 spoonful’s of the batter into the hot oil and fry for 2-3 minutes, until golden brown on both sides and cooked through.
4. Lift out with a slotted spoon, drain on kitchen paper, and repeat with the rest of the mixture. Serve hot, sprinkled with a little sugar.

Serve with plenty of love on your Christmas buffet table.

Enjoy!

 

Pastor Mark