Banana Fritters

These flavorful, crispy, melt-in-your-mouth bites of pure, comforting goodness are perfect for any snack or dessert. Such a heart-warming treat with a drizzle of syrup or a spoonful of whipped cream! Plus, they're the ideal way to use up your surplus bananas starting to head south.

Makes about 20 fritters

Course Dessert, Snack

Cuisine Caribbean

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 282kcal

Author Imma

Ingredients

4 large bananas, super ripe (1½ cups mashed)
¾ cup (100g) whole wheat flour
¾-1 cup (100-120g) all-purpose flour
2-4 tablespoons (25-50g) brown sugar
2 teaspoons (10g) baking powder
½ teaspoon (2-3g) salt or more to taste
1 teaspoon (2-3g) nutmeg
½ teaspoon (2-3ml) vanilla
oil for deep frying
confectioners sugar (optional)

Instructions

Mash bananas with a fork or puree them in a food processor or blender.
In a medium bowl, mix mashed bananas, flour, sugar, baking powder, and salt. Mix well to the consistency of a creamy batter.
Finally, add nutmeg and vanilla. Let rest for 10 minutes.
Pour about ½ inch of oil into a large skillet (cast iron is perfect), and heat on medium-high (375℉/190℃) until shimmering but not smoking.
Scoop the batter and fry it in batches until golden, turning once, about 5 minutes. Do not overcrowd the pan (it will cause the fritters to absorb excess oil and become soggy).
Using a slotted spoon, remove the fritters and place them on paper towels to drain. Serve warm.

Notes

The oil temperature is critical because the fritters will soak up too much if it's too low. But the outside will burn before the middle is done if it's too hot. I always do a test before proceeding with the rest of the batter.
Use a pan wider than your burner when deep-frying (less chance of getting burned), and fill it only half full or less with oil. If you're unsure the oil is at the right temperature, an instant-read or candy thermometer will read 375℉/180℃.
If you want super light dough, you can start with 1½ cup flour and add more as needed.
Homemade fritters vary in size and shape, so don't expect perfect cookie-cutter shapes.
You can use all white flour instead of half whole wheat.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition