| 1 |
Combine the flour, cornstarch, sugar, salt and baking powder in a large bowl. Make a well in the center and gradually add 2/3 cup plus 1 tablespoon water, mixing well to make a smooth batter. Add the vegetable oil and stir until smooth. Refrigerate the batter for at least 1 hour. |
| 2 |
Peel the bananas and halve crosswise. Split each half lengthwise and stuff with 1/2 tablespoon of the pistachio paste. Take care to stuff banana pieces neatly so the paste will not fall out during cooking. |
| 3 |
Heat 2 inches of oil in a wok or heavy deep skillet to 375 F. Dredge the bananas in cornstarch; shake off any excess. Dip the stuffed bananas, a few at a time, in the batter. Carefully add a few pieces at a time to the hot oil. Fry, turning once, for 3 to 4 minutes, or until golden brown and crips. Drain on paper towels. Transfer to a flameproof dish. |
| 4 |
Place the liquor in a deep ladle and heat gently over moderate flame to ignite. Pour the liquor over the banana fritters. Using a fork and spoon, turn each fritter to coat with the flaming liquor. |
| 5 |
Sprinkle the bananas with sifted confectioner's sugar and serve. |
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