I’ve never had a proper and accurate recipe for banana fritters.

Over time I found quite a few but pretty often the list is sometimes a wee bit un necessarily long and the method bit cumbersome.
It just does not need to be so tedious.

I like my fritters, soft, spongy and full of banana goodness!

This recipe is so simple it was absolutely easy-peasy for the kids to make when they were young. All this recipe requires is literally some very over ripe bananas, always 1 egg and flour according to the number of bananas that you use.

I’ve included this recipe on the blog because of my love for the spice cinnamon. This is optional but for true banana fritter lovers out there you need to have a sprinkle of cinnamon in the sugar to take it to another level.
I personally prefer to sprinkle some cinnamon just before I am eating them because for me, thats when the wonderful aroma hits the nose before you put the spoonful in your mouth for it to seduce you!

This recipe is stripped back, handful of ingredients, quick, simple and easy!  There are a couple of principles that always work.  I always use just one egg, self raising flour and mostly importantly, really ripe bananas!

INGREDIENTS:

1 cup of self raising flour
1/4 tsp of baking powder
1 tbsp sugar for their batter
1 tiny pinch of salt
3 very ripe bananas
1 egg well beaten
1 cup granulated sugar for dredging
2 tsp of cinnamon either added to your dredging sugar or used separately when serving.
Vegetable oil for deep frying

METHOD:

Mash your bananas with the fork until it’s mushy. You can use a hand held whisk if you prefer.

Now add your beaten egg to the banana mix and whisk in.

Add a pinch of salt, baking powder and brown sugar. The brown sugar is optional. I add it as sweetness of bananas do vary. You can leave this out if you want.
Mix in really well with a hand whisk

Now add the flour and whisk well again.

Heat your oil in a deep pan then place on medium heat.

In another wide dish have your granulated sugar ready for coating.

Have a second dish, preferably with greaseproof paper to place your dredged fritters.

Add a small drop of batter, if it sizzles around sides, its ready.

Add spoonfuls and when they puff up turn and fry on med/low till dark brown.

Remove with slotted spoon and place onto the sugar.

Immediately roll and coat in sugar. Keep them in the sugar bowl while you add more batter to the oil.

Whilst this batch fries, now move your dredged fritters and put on the other lined dish. Leave them there with spaces between them as they may still omit some heat.

Serve with vanilla icecream and chocolate sauce! The very least icecream!

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