The recipe for banana fritters has been inspired by a version made by Chris De La Rosa of the Caribbean Pot. Chris was born in Trindad & Tobago and currently resides in Ontario, Canada. His mission is to introduce his family, and the world, to the delicious and diverse cuisine of the Caribbean.
On his website, Chris shares his grandmother’s recipe for banana fritters. The authentic recipe calls for the banana to be mashed before adding to the batter, whereas my version uses banana slices that are coated in the batter before deep frying, as I love the squishy banana centre you that end up with.
While the recipe is fairly easy to follow, I did have one small disaster. I attempted to make plantain fritters using ripe-yellow plantains, which has a sweeter taste than the green ones, but it just didn’t turn out right. I think I cut the plantain too thickly (see first picture below), so ended up with slightly raw chunks after frying. Unfortunately I ran out of plantain to try again but there is always next time.
I served the fritters with a side of vanilla ice-cream and a pinch of freshly grated nutmeg – an idea nicked from British chef Stevie Parle. You can find his recipe for nutmeg ice cream here. Next time I will try actually making the ice cream, rather than using the shop-bought stuff.
- 3 bananas
- 110g plain flour, sifted
- 60g caster sugar
- 1 medium egg
- 100-120ml milk
- 1 tsp baking powder
- 1/2 teaspoon of ground cinnamon
- vegetable oil for frying
- icing sugar (optional)
Serve with vanilla ice cream, which has freshly grated nutmeg sprinkled over it.
- To make the batter, sift the flour into a large mixing bowl before adding the sugar, ground cinnamon and baking powder. Make a well before adding the egg, and then pour int the milk slowly while continuously whisking until you get a smooth batter. The consistency should be slightly thicker than pancake batter and should coat the back of a spoon (see second picture below). If the batter is too thick, add more milk, and if too runny, add more sifted flour.
- Heat the oil in a deep fat fryer or deep pan over medium or high heat.
- While the oil is heating, peel and slice the bananas and add to the batter, ensuring they are fully coated.
- You will know when the oil is ready by adding a small bit of the batter into the pan. If it starts to sizzle and colour, it is hot enough. At this stage you may need to lower the heat if you think the oil is too hot. Add the banana slices that have been coated in batter straight into the hot oil – the best way to do this is to use a spoon to scoop up the slices and drop into the oil. It should take approximately one minute for the fritters to turn golden brown. Flip over and cook the other side until it has also turned golden brown. Remove and drain on a paper towel.
- Dust with icing sugar and serve with vanilla ice cream that has been sprinkled with freshly grated nutmeg.
I am linking this post to the current Flavours of the Caribbean event, which is run by Nayna Kanabar of Simply.Food and guest hosted by me. I would love it if you could all get involved and create some recipes from the islands. Follow this link to find out more (click here).