Description
Golden-brown, crispy banana fritters made with ripe bananas and a simple batter, fried to perfection. Great for breakfast, dessert, or a sweet snack.
Ingredients
Scale
- 4 ripe bananas, but not overly mushy
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk (any kind works!)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 3-4 cups)
- Optional toppings: powdered sugar, honey, maple syrup, chocolate sauce, whipped cream
Instructions
- Combine the dry ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed.
- Incorporate the wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract. Whisk until the egg is fully incorporated and the mixture is smooth.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix! A few lumps are perfectly fine.
- Let the batter rest: Cover the bowl with plastic wrap and let the batter rest for about 15-20 minutes.
- Peel the bananas: Peel all four bananas.
- Slice the bananas: Slice the bananas into 1/4-inch to 1/2-inch thick rounds.
- Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. You want enough oil so that the fritters can float freely. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it. If it sizzles and turns golden brown in about 30-60 seconds, the oil is ready.
- Dip the banana slices: Dip each banana slice into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully placing the banana slice into the hot oil.
- Fry in batches: Fry the banana fritters in batches, being careful not to overcrowd the pot.
- Fry until golden brown: Fry the fritters for about 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to carefully flip the fritters halfway through frying.
- Remove and drain: Once the fritters are golden brown, remove them from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat: Repeat the dipping and frying process with the remaining banana slices and batter.
- Serve immediately: Banana fritters are best served warm and fresh, right after they’re fried.
- Add your favorite toppings: Dust the fritters with powdered sugar, drizzle them with honey or maple syrup, or top them with chocolate sauce and whipped cream.
- Enjoy!
Notes
- Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in tough fritters. Mix until just combined, leaving a few lumps.
- Use ripe but firm bananas: Overripe bananas will be too mushy and won’t hold their shape during frying.
- Maintain the oil temperature: Keeping the oil at a consistent temperature is crucial for crispy fritters. If the oil is too hot, the fritters will burn on the outside before they’re cooked through. If the oil is too cold, they’ll absorb too much oil and become soggy.
- Don’t overcrowd the pot: Frying in batches prevents the oil temperature from dropping too much.
- Drain the fritters well: Placing the fried fritters on a wire rack lined with paper towels helps remove excess oil.
- Variations and Additions: Experiment with different spices, extracts, nuts, chocolate chips, or coconut.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to help restore some of their crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes