Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- Oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the mashed bananas and chopped walnuts.
2. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the dry ingredients to the banana mixture and stir until just combined.
4. In a small bowl, whisk together the milk, eggs, and vegetable oil.
5. Add the wet ingredients to the banana mixture and stir until a thick batter forms.
6. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
7. Using a small cookie scoop or spoon, drop the batter into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes.
8. Use a slotted spoon to remove the ponchiki from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter.
10. Dust the ponchiki with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 24 ponchiki
Nutritional information:
Calories per serving: 140
Fat: 7g
Carbohydrates: 17g
Protein: 3g
Substitutions for ingredients:
- Walnuts can be substituted with pecans or almonds.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with canola oil or coconut oil.
Variations:
- Add chocolate chips to the batter for a chocolate banana nut ponchiki.
- Replace the walnuts with shredded coconut for a tropical twist.
- Add a teaspoon of cinnamon to the batter for a spiced banana nut ponchiki.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overcrowd the fryer or pot, as this can cause the ponchiki to cook unevenly.
- Dust the ponchiki with powdered sugar while they are still warm for the best results.
Storage instructions:
Store leftover ponchiki in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the ponchiki in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the ponchiki on a platter with a dusting of powdered sugar and a sprig of mint for garnish.
Garnishes:
- Powdered sugar
- Mint leaves
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the ponchiki are too dense, try adding a little more milk to the batter.
- If the ponchiki are too greasy, make sure the oil is at the correct temperature before frying.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the ponchiki are cooked all the way through before serving.
Food history:
Ponchiki are a traditional Russian pastry that are typically filled with jam or sweetened condensed milk. This version adds bananas and nuts for a modern twist.
Flavor profiles:
Sweet, nutty, and slightly fruity.
Serving suggestions:
Serve the ponchiki as a dessert or as a sweet breakfast treat.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Russian
Taste: Sweet, Nutty, Buttery, Banana, Banana-Flavored