Banana Rum Fritters

• 6 firm bananas
• 1/2 cup rum
• 1/2 cup orange juice
• 3 egg whites, slightly beaten
• 2 Tbsp cornstarch
• 2 Tbsp flour
• 1/4 cup butter or margarine
• 1/4 cup sugar

Peel bananas; cut in half lengthwise and then in half again. Place in shallow dish. Pour rum and orange juice over bananas. Let stand for 1/2 hour. In small bowl mix egg whites, cornstarch and flour. Heat butter in large skillet. Dip bananas into batter; arrange in skillet. Brown on all sides. Remove to serving platter. Pour rum marinade into skillet; add sugar; stir over high heat until sugar dissolves. Pour over bananas.

Yield: 6 servings