Ingredients
Scale
Ingredients:
- 4 ripe saba bananas (or plantains), peeled and sliced lengthwise
- 1 cup all-purpose flour
- 2 tablespoons cornstarch (to help make the fritters extra crispy)
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold water
- Vegetable oil or canola oil for frying
- Optional: powdered sugar for dusting
Preparation:
- Peel the saba bananas carefully to avoid bruising.
- Slice each banana lengthwise into halves or thirds depending on their size for manageable fritters.
- Choose a deep frying pan or wok and pour in enough oil to submerge about half the thickness of the banana slices.
- Heat the oil on medium-high until it reaches approximately 350°F (175°C). You can test by dropping a small bit of batter into the oil—it should bubble and float to the surface immediately.
Instructions
- Mix the batter:
In a large bowl, sift together the flour, cornstarch, sugar, baking powder, and salt. Stir these dry ingredients well to distribute the baking powder evenly. Gradually add the cold water while mixing continuously until you get a smooth batter. The consistency should be similar to pancake batter — thick enough to coat but not too thick to drip slowly. - Heat the oil:
Ensure the oil is at the right frying temperature (around 350°F or 175°C). Test by dropping a small amount of batter into the oil; it should bubble and rise immediately. Adjust the heat if necessary. - Coat the bananas:
Dip each banana slice into the batter, making sure it is fully coated. Let any excess batter drip off to avoid a thick coating that can become soggy. - Fry the fritters:
Carefully place the coated banana slices in the hot oil in small batches. Fry for about 2-3 minutes per side or until the fritters are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and crispiness. - Drain excess oil:
Use a slotted spoon to remove the fritters and transfer them to a plate lined with paper towels to drain excess oil. - Optional finishing touch:
Dust the warm fritters lightly with powdered sugar to add sweetness and a classic presentation.
Notes
- Selecting bananas:
Saba bananas are ideal because of their firm texture and sweetness. If you can’t find saba, plantains are a good substitute. Avoid very ripe bananas since they tend to be too soft and absorb excess oil. - Adjusting batter consistency:
The batter should cling nicely to the banana slices without dripping too much. If it is too thin, add a little more flour; if too thick, add a small amount of cold water. - Maintaining oil temperature:
Frying temperature is crucial. If the oil is too hot, the outside will burn before the inside cooks. Too cool and fritters absorb more oil and become greasy. Use a thermometer or test with a small batter drop before frying. - Frying in batches:
Fry in small batches to avoid overcrowding and lowering the oil temperature. This ensures crispier fritters. - Draining well:
Properly drain on paper towels or a wire rack to keep fritters crisp after frying. - Optional flavor twists:
Add a pinch of cinnamon or nutmeg to the batter for a subtle aromatic flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes