Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Bananas:
- Start by mashing the 3 ripe bananas in a large bowl. You can use a fork or potato masher to mash them until they’re smooth, but it’s okay to leave a few chunks for texture.
2. Mix the Dry Ingredients:
- In another bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. The cinnamon adds a warm, comforting spice that complements the sweetness of the bananas perfectly.
3. Combine Wet and Dry Ingredients:
- Add the dry ingredients to the mashed bananas. Pour in the milk and vanilla extract, then stir until everything is just combined. Be careful not to overmix — you want a thick batter with a few lumps.
4. Rest the Batter:
- Let the batter rest for about 5 minutes. This gives the flour time to absorb the liquid, making the fritters even fluffier.
5. Heat the Oil:
- While the batter rests, heat about 1/4 inch of oil in a skillet over medium heat. You’ll want the oil to shimmer but not smoke. You can test if the oil is hot enough by dropping a small spoonful of batter in; if it sizzles immediately, you’re good to go.
6. Fry the Fritters:
- Scoop spoonfuls of the batter into the hot oil, gently flattening them with the back of your spoon. Fry the fritters for about 2-3 minutes per side, or until they’re golden brown and crispy on the outside.
7. Drain and Serve:
- Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Dust with powdered sugar if desired and serve while they’re still warm.
Notes
Troubleshooting:
- Overcooked or burnt fritters: If your fritters are cooking too quickly on the outside but remain raw inside, reduce the heat a little. Frying them over medium heat allows the exterior to crisp up while giving the interior time to cook through.
- Under-cooked batter: If you find the fritters aren’t golden enough after 2-3 minutes per side, try pressing them down gently with a spatula to ensure even cooking. Just be careful not to flatten them too much!
- Too oily: If your fritters are too greasy, it could mean that the oil temperature wasn’t high enough when you started frying. The oil should shimmer, but not smoke, before you add the batter.
Kitchen Tips:
- Mashing bananas: To make mashing easier, use overripe bananas that are soft and slightly brown. The riper the banana, the sweeter it will be in the fritters.
- Batch frying: Don’t overcrowd the skillet — this prevents the fritters from cooking evenly. Fry them in small batches, allowing enough space for each fritter to crisp up.
- Prep Time: 5 minutes
- Cook Time: 10 minutes