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| 1 Tasse | all-purpose flour |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | sugar |
| | Few grindings of nutmeg |
| | Pn Of ground cinnamon |
| 2 gross | Eggs lightly beaten |
| 1/2 Tasse | milk |
| 1 Esslöffel | Butter melted |
| 1/2 Teelöffel | vanilla extract |
| | Vegetable or peanut oil for frying |
| 4 mittel | Ripe bananas, or 8 ladyfinger or Red Cuban bananas, |
| | Peeled and sliced 1/2-inch thick |
| | Confectioners' sugar for dusting |
| 1 | At least an hour in advance of serving, combine the dry |
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ingredients in a large bowl, then whisk together with the eggs, milk, butter, and vanilla. Allow the batter to rest 1 hour at room temperature. 2. In a large frying pan over medium heat, heat 1 inch of oil to 375 degrees, or until a drop of batter sizzles immediately when it touches the oil. Dip the banana slices into the batter, coating them well, and cook until golden brown, turning with a slotted spoon. Cook only 5 to 6 slices at a time, so the oil does not cool. Drain the fritters on paper towels, transfer them to a platter, dust with confectioners' sugar, and serve hot.
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