6 large bananas, slightly unripe, peeled and cut in half width-wise 1 cup roasted salted peanuts, chopped 1 ½ cup pancake batter (the just add water kind) ½ cup cornmeal 1 egg white 1 1/3 cup water ½ teaspoon cinnamon Deep fryer filled with oil 24 6-inch wooden skewers
1. Heat the oil to 375 degrees. 2. In a large bowl, combine pancake batter, cornmeal, egg white, water, and cinnamon. Set aside for 10 minutes to thicken. 3. Place 2 skewers in the cut end of the banana so that about half of the skewer is left sticking out of the banana. 4. Put the crushed peanuts on a plate and roll each of the bananas around pressing the peanuts on so they stick. 5. Dip each banana completely in the batter. 6. Fry two at a time until golden brown (about 3 minutes). 7. Place finished bananas on a paper towel to remove excess oil. 8. Serve while still hot.