Behold the enchanting allure of banana fritters; overripe bananas encased in a luscious batter, fried to golden perfection until they become irresistibly crispy on the outside and beautifully tender on the inside.
The exterior of the fritter reveals a thin, crispy layer that shatters softly under your teeth, unveiling the treasure hidden within—the rich, creamy, and naturally sweet banana. The softness of the fruit is a pleasurable surprise, creating a harmony of textures that intrigue your palate.
The flavors are just as enchanting as the texture. The sweetness of the ripe bananas takes center stage. Each bite is like a warm hug, offering a taste of comfort and nostalgia that transports you to simpler, happier times.
Served warm, these banana fritters are a heartwarming indulgence—a timeless dessert that brings smiles to faces young and old. Their simplicity and deliciousness make them a beloved treat in many cultures, and they are equally delightful as an afternoon snack or a sweet ending to a memorable meal.
As global trade and cultural exchange expanded over the centuries, banana fritters found their way into diverse culinary traditions.
Banana fritters can be traced back to ancient civilizations that cultivated and traded bananas. Bananas are believed to have originated in Southeast Asia and were spread through trade and exploration to different parts of the world. The concept of frying food dates back thousands of years, and it is likely that the idea of frying ripe bananas emerged as a way to utilize overripe fruits and avoid waste. The latter is exactly the reason I decided to make banana fritters.
In Southeastern Asian countries like Malaysia, Indonesia, and Thailand, banana fritters are known as “pisang goreng” and are a popular street food snack. The fritters are typically made with ripe bananas coated in a simple batter of flour and water, then deep-fried until golden and crispy.
In Caribbean and Latin American cuisines, banana fritters are known as “tostones” or “patacones.” These fritters are made with green (unripe) plantains, sliced, fried, smashed, and fried again until they become crispy and savory.
In some African countries, especially those with a significant Indian influence, banana fritters are called “mandazi.” They are often made with ripe bananas, coconut milk, and spices, and are a popular sweet treat or breakfast item.
In parts of China, particularly in the southern regions, fried bananas are a popular dessert. They are often coated in a sweet syrup or honey after frying.
Banana Fritters
Course: DessertsDifficulty: Easy4
servings10
minutes20
minutes30
minutesOverripe bananas are encased in a luscious batter and fried to golden perfection until they become irresistibly crispy on the outside and beautifully tender on the inside.
Ingredients
3 ripe 3 bananas
1 cup 1 all-purpose flour
1/4 cup 1/4 granulated sugar
1 teaspoon 1 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 milk
1 large 1 egg
1 teaspoon 1 pure vanilla extract
4 cups 4 vegetable oil
1/4 cup 1/4 confectioner’s sugar (optional)
Directions
- Peel the bananas and mash them in a large mixing bowl until smooth. Stir in the milk, egg, and vanilla extract. You can leave some small lumps for added texture.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the dry ingredients to the mashed banana mixture.
- Heat about 2 inches of vegetable oil in a deep frying pan or cast iron skillet over medium-high heat.
- Using a spoon or an ice cream scoop, carefully drop spoonfuls of the banana batter into the hot oil, frying in batches to avoid overcrowding the pan. Fry the fritters for 2-3 minutes on each side or until they turn golden brown and crispy.
- Remove the cooked fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Dust the banana fritters with powdered sugar for an optional touch of sweetness.Loading gallery media…
