Makes 4 sandwiches, probably
Pretty sure Elvis had this with regular slices of banana - but we’ve turned them into crispy little banana fritters, and oh snap they’re insane!
1 cup all purpose flour plus 6 tablespoons, you’ll see
Big pinch Kosher salt & fresh ground pepper
1/2 teaspoon cayenne
1/2 pound bacon
2 cups dry roasted peanuts
1 tablespoon honey
1 teaspoon oil
Kosher salt, if needed
2 ripe bananas
1 egg
Pinch salt & pepper
6 tablespoons flour
1 tablespoon maple syrup
2 cups crushed corn flakes - not 2 cups THEN crushed
Oil for cooking
Bread for toasting
Heat oven to 400
Combine 1 cup of the flour, s&p and cayenne on a plate, mix well
Lightly coat both sides of each piece of bacon, shake off excess and put on a rack on a baking sheet
Bacon until beautifully golden, 30-35 minutes
Put peanuts in a processor with the ‘S’ blade and mix until becoming pb - this will take a solid couple minutes, but it’s very cool
Add the honey, whiz again and taste and add salt if you want - set aside (it’ll keep a couple months in the fridge)
Mash banana in a bowl then add the egg, remaining 6 tablespoons flour, syrup and a salt & pepper - stir well to combine
Heat enough oil to cover the bottom of a pan to about 350 degrees, or until a little of the banana mixture will sizzle when put in
Spread out the cornflakes on a plate, and put spoonfuls of about 2 tablespoons of the banana mixture at a time into the flakes
Cover with the cornflakes, then lifting carefully with a large spoon gently lay into the oil
Cook until golden and crispy - a couple minutes each side - then put on paper towels and keep warm in a 250 oven if not using right away
Build the sando: toast, pb, bacon and a few fritters
Oh snap!