Bananas Foster Latkes with Rum Sauce

Another creation that was inspired by my religious school students. Working with 8th- and 9th-graders to come up with a unique latke recipe. One kid suggested bananas. Well, we ran with it. Of course, I left out the rum sauce and just served it with ice cream and toppings. They loved it! These are also the easiest of the latkes to make because you don't have to worry about straining any excess liquid.

Ingredients
5 large ripe bananas, slightly mashed
½ cup walnuts, toasted, skins removed and broken into pieces
1 tablespoon packed light brown sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup white whole wheat flour
1 large egg, beaten
canola oil, for frying
butter, for frying
vanilla bean ice cream
rum sauce

Equipment
potato masher
dry measuring cups
baking sheet lined with parchment
clean kitchen towel
dry measuring spoons
large bowl
large spoon
small bowl
small whisk
large skillet
spatula
small spoons
brown paper grocery bags

Directions
1. Mix bananas, toasted walnuts, cinnamon, nutmeg, flour and eggs into a large mixing bowl and mix, being careful not to leave the bananas in small chunks.
2. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and ½ cup butter and heat.
3. When foam subsides, drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 30 seconds-1 minute, until cooked through.
4. Drain on brown paper grocery bags.
5. Serve immediately with vanilla bean ice cream and rum sauce.

Yields about 20 2-3-inch latkes

© 2008 by Allison Lattman