Banana Fritters
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- 1egg, lightly beaten
- 1⅓cups ice-cold water
- 1cup (approximately) canola oil
- 3ripe bananas
- ½cup (approximately) granulated or confectioner's sugar
Nutritional analysis per serving (6 servings)
498 calories; 37 grams fat; 3 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 4 grams protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour, egg and about half the water in a bowl. Mix with a whisk for a few seconds, until the mixture is smooth. Whisk in the remainder of the water. If you are not completing the recipe immediately, refrigerate the batter until you are ready to make the fritters.
- Step 2
In a large nonstick skillet, heat ¼ cup of the oil to about 400 degrees. Meanwhile, peel the bananas and, holding them directly over the bowl containing the batter, cut them crosswise into ½-inch slices and let the slices fall into the batter.
- Step 3
Make 3 or 4 fritters at a time, using about ¼ cup of the batter for each and pouring it into the hot oil. Spread the mixture lightly to create disks about 3 inches in diameter. Cook for 2 to 3 minutes, turn and cook for 2 to 3 minutes on the other side, until the fritters are nicely browned.
- Step 4
Remove the fritters with a slotted spoon and place them on a wire rack to drain. Continue making fritters, adding more oil as needed, until all the batter has been used. Sprinkle the drained fritters generously with sugar and serve immediately.
Private Notes
Comments
This did not quite deliver... lacked flavor and batter was too drippy. After reading other fritter recipes I made the following additions to the batter - 1/2t salt, 1/2t cinnamon, 1t vanilla, 1 t baking powder and left out half the water. 2nd batch was exquisite!!!
In Bangladesh, we mash the bananas, mix it with some milk or water, AP flour and rice flour (optional) and an egg and drop them into the hot oil til they are a darkish brown. Sprinkle with powdered sugar and eat while warm!
I followed the grandma’s suggestions to add cinnamon, vanilla, salt and baking powder and reduce the water, and they were yummy. I wish I had not stacked them up after cooking them because I think the outside would’ve stayed crispier. Very good and so much better than the banana bread I thought I would have to make.
In Bangladesh, we mash the bananas, mix it with some milk or water, AP flour and rice flour (optional) and an egg and drop them into the hot oil til they are a darkish brown. Sprinkle with powdered sugar and eat while warm!
East and fast way to use up bananas. I did add vanilla, cinnamon, salt, and baking powder, and used slightly less water, as per CKNYC's suggestion. It made 9 fritters, which in my house serves 3. (Who can eat just two?) Even if we did eat just two each, that still doesn't really get you to 6 servings. Pleasant Sunday breakfast!