Banana Fritters
"These banana fritters are a cross between a doughnut and a pancake. They are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe. The recipe is adapted from "Cooking Up A Storm." This is a New Orleans breakfast classic."
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
15-20 fritters
- Serves:
- 15-20
ingredients
- 2 medium bananas, ripe but firm (peeled and coarseley chopped)
- 1 cup all-purpose flour
- 1 1⁄2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup milk
- 3 cups vegetable oil
- powdered sugar, to sprinkle
- 1⁄2 teaspoon cinnamon
directions
- In medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder.
- Add enough of the milk to form a thick pancake batter.
- You may not need all of the milk.
- In a deep saucepan or in a deep fryer, heat the oil to 360 degrees F.
- Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2-3 minutes.
- Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon.
- Serve immediately.
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Reviews
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ABSOLUTEY AWESOME !!! It made for a great breakfast this morning along with some banana peppers I made on the side. Made as posted though I did have some (little) milk left over. Great taste, and easy to prepare. Made for Recipe Swap #31.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
