Banana Fritters
Total time 25 Min
This recipe is a great way to use overripe bananas and, when I was young, Banana Fritters was the first Jamaican recipe I learned how to make.
I can’t even recall when my mother taught me how to make them. What I do remember though, is almost burning down the house when I was making some one day after school! I must’ve been about 13 or 14 years old. I was craving some banana fritters and decided to make a batch while I waited for everyone else to get home. The problem was I was watching TV at the same time, in another room!
When I finally turned my head to go back to the kitchen I saw smoke billowing out of the door! Inside I found a blackened frying pan with a flickering flame on the handle, and a large black “swoosh” of soot that went from the backsplash behind the stove to the middle of the ceiling above. The kitchen had to be re-wallpapered. And, of course, I was forbidden to make more than toast when no one was at home. – Angela
Banana Fritters Recipe
Ingredients
- 1⅔ (600 mL) cup mashed overripe Bananas (about 3-5 medium bananas)
- 2-3 Tbsps (30 mL) Brown Sugar
- ¼ tsp (1 mL) Nutmeg
- ¼ tsp (1 mL) Cinnamon
- 1 tsp (5 mL) Vanilla extract
- Pinch Salt
- 1 cup (250 mL) all-purpose Flour
- 4 to 5 Tbsps Cooking Oil
- 1 Tbsp (15 mL) granulated Sugar
Instructions
- In mixing bowl mix mashed bananas with sugar and spices
- Stir in flour to make a batter.
- Heat cooking oil on Medium-High heat and in batches, using a large spoon, spoon batter into pan to form round fritters.
- Fry fritters until crisp and brown on both sides; you may have to add more cooking oil. When you press them if no batter oozes out they’re done.
- Remove fritters from pan and place on paper towel.
- Cooking tip: The riper the bananas the more you’ll need to use to reach the measurement
Notes
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