Banana Fritters
Crispy, sweet Banana Fritters made with ripe bananas and a light batter. A tropical treat perfect for snacks or desserts.
Ingredients
- 3 ripe bananas mashed or sliced
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp sugar or to taste
- 1/2 cup water or milk adjust as needed
- Optional: 1/2 tsp cinnamon or a dash of vanilla extract
- Oil for deep frying
Instructions
- In a bowl, mix the flour, salt, and sugar. If using cinnamon or vanilla, add them at this stage.
- Gradually add water or milk while stirring until you obtain a smooth, thick batter.
- Gently fold in the mashed or sliced bananas, ensuring even distribution.
- Heat oil in a deep pan over medium-high heat. Test the oil with a small drop of batter; it should sizzle immediately.
- Drop spoonfuls of the batter into the hot oil. Fry for 2-3 minutes on each side or until the fritters turn a light golden brown.
- Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
- Serve warm with a light dusting of powdered sugar, a drizzle of honey, or alongside your favorite dipping sauce.
Notes
- Nutritional Info: Each serving of Banana Fritters is estimated to have approximately 320–350 kcal. This value may change depending on the banana size, type of flour, and oil absorption during frying.
- Ingredient Substitutions: You can experiment with alternative flours or add spices such as cardamom for a unique twist. Using gluten-free flour is a good option if needed.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to one day. For longer storage, refrigerate and reheat in an oven to help maintain their crisp texture.
- Frying Advice: Ensure the oil is properly heated before frying to prevent excess oil absorption. Avoid overcrowding the pan to keep the temperature steady.
- Customization: Adjust the level of sweetness by modifying the sugar quantity. A light dusting of powdered sugar or a drizzle of honey can enhance the flavor without overpowering the natural taste of the bananas.