Banana Fritters | Emeril Lagasse

Served hot with a warm apricot glaze, banana fritters are a delicious way to use overripe bananas whether enjoyed for dessert or a sweet breakfast treat. BANANA FRITTERS MAKES ABOUT 30 FRITTERS 2 quarts vegetable oil 1 1/2 cups all-purpose flour, plus more if needed 2 teaspoons baking powder 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 2 large eggs 1 teaspoon pure vanilla extract 2/3 cup whole milk 3 ripe bananas, mashed 1/4 cup apricot jam or marmalade 1/4 cup freshly squeezed orange juice 3 tablespoons slivered almond, toasted Confectioners’ sugar, for dusting Place oil in a 6-quart stockpot and bring to 350 degrees. Preheat oven to 250 degrees. Using a fine mesh sieve, sift together the flour, baking powder, sugar, cinnamon, nutmeg, and salt into a medium bowl. In a separate medium bowl, combine eggs, vanilla and milk and whisk vigorously to blend. Gradually add the egg and milk mixture to the flour mixture and whisk batter until sm