Caribbean Banana Fritters
I first tried these fritters when I was vacationing in St. Lucia. They're basically little homemade banana donuts. If you've ever dreamed of dipping your donuts in warm maple syrup, this is a recipe for you. When you have the oil temperature just right, the fitters won't absorb much oil. I measured the oil before and after I made 15 fritters and they absorbed less than half an inch. That said, this is still an indigent breakfast. So, make them. enjoy them and then eat oatmeal and fruit for the next couple days. That's what I did and I'm as happy as a fritter in the Caribbean.
- 2 very ripe bananas
2 large eggs - lightly beaten
1/4 cup milk
1/4 cup sugar
1 teaspoon vanilla extract
1 and 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
canola or vegetable oil for frying
How To Make Caribbean Banana Fritters
In a medium bowl, mash the bananas with a fork. Add the eggs, milk, sugar and vanilla. Mix until well combined.
In a separate bowl, mix together the flour, baking powder, cinnamon, salt and nutmeg.
Add the dry ingredients to the wet ingredients and stir until just mixed and moistened.
In a deep, heavy skillet, heat 1 inch of oil to 375 degrees.
Carefully, dollop batter in heaping Tablespoon portions into the hot oil.
Fry until golden brown on the bottom - about 2 minutes. Using a slotted spoon, gently flip the fritters and fry other side to golden brown - about 1 more minute.
Transfer cooked fritters to stacked paper towels.
A 10-inch skillet will fit about 6 fritters per batch.
Be sure to monitor the oil temperature between batches. If the temperature goes over 400 or under 350, take the time to adjust the heat.
Makes about 16 fritters.
Serve warm... alone, dusted with powdered sugar or drizzled with maple syrup.
These warm donuts with a bold banana flavor are popular in the resorts of St. Lucia and the Caribbean Islands. Enjoy warm with your favorite topping as you would pancakes.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2991. Submitted 2/22/2011.