Cherry-Banana French Toast Fritters

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Here is a little something different to make with leftover challah besides french toast. The basic recipe (for cherry pancakes, or Kirschpfannkuchen) comes from a German cookbook, Mein Kochbuch, by Elizabeth Schuler (as translated by Joy Gary). I added in chopped bananas and substitued cornmeal for the flour in the recipe.

My assumption was that the rolls called for in the recipe were unsweetened and weiged 2 ounces each. Based on that, I left out the sugar the recipe called for and I used a weight of challah bread rather than the number of rolls called for in the recipe.

The idea is this: take a 4 ounce challah roll or a couple of 2 ounce rolls and peel off the crust. Soak the bread in water and squeeze dry. Break it up in a bowl and mash it well with an egg and a couple tablespoons of flour or cornmeal or a mixture. Add 1/2 cup of milk. Add a 1/2 lb. of cherries (pitted, of course), and, if you want, some diced banana. Saute in butter or deep fry. Serve with cinnamon sugar.

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