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Hello, foodies…
How was your holiday weekend!? Filled with terrific food? Time with family and friends? It can be tough getting back in the swing of things after a long weekend, so I hope your Monday was easy and stress-free. Mondays and Tuesdays are typically my days off so I’m enjoying a quiet day at home and I’m blogging to you now from my patio. The sun is shining and it’s another beautiful summer day.
Has the county fair come to your town yet this summer? We have a few more weeks to wait for ours, but I'm counting down the days until I get a hot sausage sandwich with onions and peppers. Not to mention kettle corn popcorn. And of course, some fresh-squeezed lemonade. MMMM! Fair foods are special because they’re those treats you just don’t get at any other time of the year. But why should that be? Why can’t we know how to make fair foods as well as those traveling chefs and artisans? Well, we can. And we can start with Deep Fried Bananas with Chocolate and Peanut Butter!
Deep-Fried Banana with Chocolate & Peanut Butter
Serves 8
Ingredients:
Preparation:
Line a baking sheet with parchment paper.
Dip a popsicle stick into the melted chocolate. You want to have about a half-inch of chocolate on the tip. Stick the chocolate-covered end into the bottom of a banana piece, about halfway in.
Place the banana on the baking sheet and repeat with the remaining pieces. When complete, place the baking sheet in the freezer for about 15 minutes. Keep the remaining chocolate warm.
Place 1 cup of the chopped peanuts on a shallow plate. Remove the bananas from the freezer, and one at a time, use a spoon to cover each piece with chocolate. Remove any excess on the edge of the spoon.
Dip and roll each banana into 1 cup of the peanuts and then place them back on the baking sheet. Reserve the leftover chocolate. Place the baking sheet into the freezer for 30 minutes.
Heat deep fryer to 375°F. About 20 minutes into the banana freezing time, prepare the batter by combining the flour, sugar, baking powder, and cinnamon in a medium-size bowl. In a large bowl, whisk together the egg, milk, and peanut butter. Whisk the dry ingredients into the wet ingredients until smooth. Fold in the remaining chopped peanuts.
Remove the bananas from freezer. One at a time, dip each banana into the batter being sure to cover the entire banana up to the popsicle stick. Let the excess batter drip off. Carefully submerge the banana into the hot oil and hold onto the end of the popsicle stick for about 6-8 seconds. Release and let it continue to fry, turning it with a pair of tongs until evenly dark golden brown.
Remove the banana from the oil and drain it on paper towels. Repeat with the remaining bananas.
Serve immediately with the leftover chocolate for dipping.
This recipe is prepared using the Technique® Nonstick 17" X 11" Trivetless Cookie Pan (K35828).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Time for you blog question. What’s your all-time favorite fair food? Turkey legs? Homemade potato chips? Monkey bread? Funnel cake? Post a reply right here in the blog—and feel free to share some unusual foods your local fair might be known for. I’ll see you Wednesday for In the Kitchen with David at 8pm ET.
Keep it flavorful!
—David
P.S. I nearly forgot! I'm also sharing this month's special mac and cheese recipe on Wednesday...Mac and Cheese Salad!
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