 live from the Colored Valley Cook Kitten. Sometimes we do live videos even if we might make a mistake. So y'all stay with us. We are making today instead of apple fritters after our in our fourth cookbook we're going to use bananas instead of apples and just replace the fruit with a banana. We got this recipe out of a 1927 cookbook a couple of years ago did a video and got over two million views so we're going to get started this morning. First thing we're going to do is we're going to open up this ripe banana and you know bananas are already sweet. If you're going to use apples you need to add sugar and butter and doctor them up a little bit because it makes them taste really good but a banana is super delicious and sweet just like it is. So the banana is going to be the sugar in these fritters besides the glaze that goes on the top. Just a little bit more banana because that ain't a whole lot not a lot but a little bit get that little black place off of it. There's another one and this is going to be really good really good okay. Now the original recipe back in 1927 did not have cinnamon in it believe it or not but of course in my cookbook I tell you to use cinnamon, sugar, and those apples and boy they are delicious y'all. So you can make apple fritters if you've got an apple at home you're going to need two apples. This is a cup of all-purpose white lily flour. We're going to use the flour we're going to use a half teaspoon of cinnamon and cinnamon's always good with bananas. We're going to use a third cup of milk a little vanilla and the only sugar going in here is from the banana but we are going to use an egg and I got this egg from my chickens this morning and when I did I actually cracked it a little bit so we're going to use this egg because it needs to be used. It's a big one. I was a big mama hand. Put that egg in there. I'm actually going to use this fork so I think it would do good mixing all of this together. Now if you look over here to the right we've got some oil getting warm on our burner. You want to go ahead and preheat it so that it's ready. It's a nice big egg. It made a difference in that batter. All right we're going to add a few pecans and the bananas. Boy don't this look delicious today. Me and Chris are going to have us a nice late breakfast. So we're going to mix this up together. I've come a little bit of a way since making the apple fritters so I think this is going to be a much better video and not as chaotic I'm hoping. All right so we're going to go ahead before we drop a fritter and we're going to mix up our icing real quick okay. So what you're going to need is a cup. I can't remember it's a half cup of powdered sugar I put in here. It's a cup of powdered sugar and then three tablespoons of milk. Oh I forgot to put a dash of salt in my batter. We're going to have to put that in there. I'm glad I saw that would sit in there and then what else goes in here? Vanilla. So what we're going to do instead of drizzling it over the top of the fritters I'm actually going to dip them in here for the glaze. It should be pretty thin like that for a doughnut or a fritter. All right we're ready. We're ready to drop. Drop and dip are y'all ready? Y'all gonna stir up the salt in it a little bit. Oh I forgot. Thank you Chris. Let's stir up that salt a little bit. Somebody's got a good anything is good if it's got sweet. Put a little bit of salt in it okay. If you don't believe me buy a little Debbie or something in the store that tastes so good and look it's got plenty of sodium in it. All right because this flour was all purpose. Oh I didn't put baking powder in here. Lord I about forgot the baking powder. How much is it? One and a half teaspoons. We might need that to get them to fluff up since this is all purpose flour. Lord? Go get them in that grease in a minute. Don't hurry. My grease is nice and warm I'm pretty sure. Is it? Yeah. All right here we go. We're gonna draw. Now we did learn before that you don't want to make them super matter of fact I might do these a little bit different this time. You don't want them to be super thick but probably wouldn't hurt to let out a little batter at a time. It'll be an interesting shape. Yeah I must like a funnel cake. Yeah but you don't want them to be super thick so you don't want to just drop the whole spoonful in there at one time like I did the time I made them before because you want them to be done in the middle. They're definitely tough enough aren't they? Yeah they look good too. And you're only gonna drop about three at a time. You don't want to overcook them but you definitely want them to be done. So I love this shallow stainless steel pan to cook in stuff like this. You just have to kind of let them sit. You want them oil to be hot but you don't want it to be so hot that it's gonna burn your fritters. You want them to sit in there for a minute and cook so that the inside is not doughy. All right so I think we got a really good temperature. Should be about 350-360 degrees. I have no idea what the temperature on this oil is because it's on top of my stone top. I haven't got a little brown. I see that one was a little thicker so it touched the bottom of the pan. I'll try not to do the rest of them that way. We're gonna go ahead and take this one out. You make two. We're gonna take it out. Whoops I think I'm gonna take it out. I'm just gonna let it sit there for a second and then we're gonna dip it in some powder in our glaze. It's like looking at clouds. You just see all kind of animals and shapes. All right let's go ahead and dip these two in here. Okay. I'll just get you some good old glaze. Put them down in there. Get them soaking wet. I'll let them sit here just for a second to get some of the grease, you know, to make sure that it's just not swimming in grease when I stick it in my glaze. And you can double glaze them if you want to. No Chris would want me to. Boy them look delish. They're gonna be really good. All right here we go again. This is fun. Just try not to make them so fat because if they're fat they'll hit the bottom of your pan and get too brown. And who cares if they're little. Might all add a little bit to this one. They smell so good. Let's take this little baby one dip it and taste it. Y'all be hundreds of good in there too. Now you can use strawberries. I know they're in season. You could use blueberries. The main thing is no matter what kind of fruit you use, whether it's apple or blueberries or strawberries, you have to put some sugar in that fruit. So like I said bananas are already so sweet that I didn't have to add sugar. But if you're going to use strawberries or blueberries or apples, you're gonna have to add a little sugar. And you can even cook the fruit a little bit. If you're using apples, I would. Now not blueberries because they make a mess if you try to cook them. And it tells you how to do it on the recipe and by before it tells you how to get the apples ready. All right we're gonna glaze this one. This one's so bad I don't know for sure if it got done in the middle. Make sure the outside of it's good. All right let's flip these. That one looks kind of like a curl. Like a donut curl on it. Now this grease is perfect because it's not getting them to brown. They're not sitting on the bottom so I made them the perfect size. And as you do this you'll get better at it. Okay because the first time I made them if you go back and watch that video, mine were kind of round balls. Okay so these are more like you wanted to be. And I can tell by the way these are I really think before we dip them in the glaze because this seemed to make the keep them from being as crispy. I think before we dip them in the glaze we should let them sit here for about five minutes and then dip them. The glaze is wet. They're gonna get a nice glaze on them no matter. Or you could pour the glaze on them if you wanted to pour them. Yeah but I really think they should sit out and get a little crispy before we glaze them. You think it's better by experience the more you do it the better you get at it. You'll notice some of our oil has disappeared because it's on the fritters. I don't want to add anymore so I'm just gonna try to make these super thin. That's a pretty good bit of fritters for just a cup of flour isn't it? Yes it is plenty. I wouldn't try to half this recipe because it's just got one egg in it. So just make them and eat them. Make them and eat them. I'll hold theirs to it. Now a lot of people in that first video ask if they could bake them as I remember. Oh in the air fryer or in the oven? Yeah they ask if they could cook them you know without not in the grease. I just don't think it would work myself. I mean you can always try it but this is a very wet batter. You could put them on parchment and try to bake them but you couldn't like put them in the air fryer that's got holes in it or that it would seat down in the holes. Yeah. Biscuits even tend to do that if you're not careful. Yeah and they're way thicker than this. Yeah the biscuits. It says I'm going. See I'm letting them cool down just a little bit before I dip them. Let's flip these around. See how they're looking. So y'all tell us if your mother made these kind of fritters when you were growing up. Man this is an easy dessert that's super delicious. I noticed in a lot of restaurants now they're making doughnuts and different things for people as little desserts and people are buying them. Funnel cakes yeah. Yeah and little doughnuts they make those little doughnuts and people really love them and they're not that hard to make at home. Now let's see. Yeah these are a lot crunchy. These are. See if you just let them get out and get a little crunchy they're gonna taste good. Gonna taste good. I'm gonna dip one more and I guess we're gonna go because y'all can see them how pretty they are in our grease. How easy it was to make. Um we'll go ahead and dip this one right here. You're just gonna put it down in that glaze and that one's nice and crunchy. I noticed the browner they are the crunchier they are and then if you want to double dip here's a double dip. That's when we dipped earlier you can always go back and double dip. Yummy they look delicious. Hey I want to taste them. Oh all right let's let Chris taste them because you know how I like sweets. Oh he is a sweet lover. Man those are good. I've never had banana. I've never had anything fried like this with banana on it. Well people fry bananas a good bit and love them. It's awesome. It blows the banana fritters out of the water. You said it blows the banana fritters out of the water. It does. It blows a bunch of choke. It blows the apple fritters out of the water by far. I mean they're awesome. He likes them better than the apple. I'm gonna eat all of them. But now listen if we had doctored up those apples and not done the original recipe they would have been better too. That's true because they weren't very sweet. Right. And everybody was asking why don't you put them you know because we were trying to go by the original recipe. Right. So these are the doctored up ones for you guys today. Yes. In modern times like me. And remember that when I put it in the cookbook I did doctored up the apples a little bit. You can see we put butter and cinnamon and sugar and so they're a little more doctored up in that volume four cookbook. 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