SMOKED BANANA WALNUT FRITTERS
The goal with using smoke as a layer of flavor for a sweet dish brings out more of an essence of smoke rather than that robust burst of smoke you may crave when smoking meats. Sometimes it's just like bringing a touch of outdoors, inside, when only a few smoked ingredients are added to a recipe. Imagine the smokiness that gets into the Dutch oven cinnamon rolls when enjoying them around a campfire. If you can't enjoy Smoked Banana Walnut Fritters in camp, bring the essence of the outdoors into the kitchen for this delightful treat.
2 large bananas
1 cup halved walnuts
1/4 cup half & half
1 cup flour
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
Coconut or canola oil for pan for deep frying
Preheat Little or Big Chief Smoker 10 minutes. Add Smokehouse Alder Chips to the chip pan, filling half way. Place peeled, halved (lengthwise) bananas and walnuts on Drying/Grilling Screens atop smoker racks.
Smoke 15 minutes for a light smoke flavor or add more chips and smoke up to 1 hour for a heavier smoke flavor. Remove from smoker, and continue with the recipe or place in an airtight container and refrigerate until ready to use.
In a medium mixing bowl, whisk egg and half and half until frothy. Cut smoked bananas into small chunks and roughly chop smoked walnuts.
Add to egg mixture and gently stir. In another bowl, mix flour, sugar, cinnamon, baking powder, baking soda, and salt until thoroughly combined. Add flour mixture to egg mixture and stir until just combined. Do not over mix.
In a large skillet, heat 1/2 inch cooking oil on medium-high heat to 350 degrees.
Carefully drop fritters by heaping tablespoon into hot oil and fry until golden brown, 2-3 minutes.
Flip fritters and finish cooking until golden brown on all sides.
Serve immediately with a sprinkle of powder sugar, cinnamon and sugar, or a drizzle of Smoked Honey or Smoked Masala Simple Syrup. (Smokehouse Recipes)
Recipe by: Tiffany Haugen