I’m looking for a recipe that I clipped from the Bee several years ago for a buttermilk coffee cake that came from a chef in Fort Bragg or Mendocino. I lost the recipe in 2008. I had it memorized before then, but can’t recall some of it now. I would appreciate it if someone could help me find this recipe. Thank you.
Rich Vernier, Galt
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Coral Reef banana fritters
Prep time: 20 minutes
Cook time: 5 minutes per batch
Patty Conroy of El Dorado Hills and her brother Gary Nyland of Carmichael are trying to re-create some of the delicious meals served at the now-closed Coral Reef restaurant. She was hoping we had some of the restaurant’s recipes.
In February 2011 The Bee featured a story in the Food & Wine section about the popular Coral Reef restaurant, including several recipes. Last week we featured the Coral Reef’s recipe for foil-wrapped chicken. Today’s recipe originally came from Mary Lou Smith of Orangevale who said the recipe may not be an exact match but it’s close. Marilyn (Wong) Champa, daughter of Coral Reef manager Louis Wong, helped clarify this recipe. Champa said this batter was also used to make the restaurant’s pineapple fritters.
1 cup unsifted flour
2 tablespoons sugar, divided use
½ teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons butter, melted
½ teaspoon vanilla
6 large bananas, each peeled and cut into thirds
2 tablespoons lemon juice
½ teaspoon cinnamon
Oil for frying
In a large bowl, mix flour, 1 tablespoon of the sugar, baking powder and salt.
In another bowl, beat together egg, milk, butter and vanilla. Add to flour mixture and stir until smooth.
Sprinkle banana chunks with lemon juice, remaining 1 tablespoon of sugar and cinnamon. Coat chunks with batter. Deep-fry in oil heated to 375 degrees. Cook until golden about 5 minutes. Drain and serve, sprinkled with powdered sugar.
Per serving using all batter: 310 cal.; 5 g pro.; 51 g carb.; 10 g fat (4 sat., 3 monounst., 3 polyunsat.); 49 mg chol.; 139 mg sod.; 3 g fiber; 30 percent calories from fat.