Classic Banana Fritters

(3 servings)

  • melted fat or salad oil*
  • 2 or 3 firm all-yellow bananas
  • 1/2 cup flour

  • For The Fritter Batter:
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • 1 and 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 egg - well-beaten
  • 1/3 cup milk
  • 2 teaspoons melted shortening
Make the fritter batter: Sift together the flour, baking powder, salt and sugar into a mixing bowl. Combine egg, milk and shortening. Add to dry ingredients and mix until batter is smooth.

(This is a stiff batter and it makes a crisp fritter which will stay crisp for 15 to 20 minutes. This batter should not be "thinned down.")

To deep-fry, have deep kettle 1/2 to 2/3 full of melted fat or oil. To shallow-fry, have 1 1/2 to 2 inches of melted fat or oil in frying pan. Heat fat to 375 degrees or until a 1-inch cube of bread will brown in about 40 seconds.

(Important: Have fat at correct temperature - 375 degrees - before frying.)

Peel bananas and cut crosswise into 3 or 4 diagonal pieces. Roll in flour. Dip into fritter batter, completely coating the banana pieces with the batter.

Deep-fry or shallow-fry in the hot fat for about 6 minutes, or until well-browned. Turn fritters frequently to brown evenly. Drain on a rack.

Serve hot with the main course... or serve as a dessert with hot fruit sauce, syrup or sweetened whipped cream.

Makes 6 to 12 fritters.

Classic Banana Fritters

This recipe is from a very fun 1950 booklet called the Chiquita Banana's Recipe Book. Check out another recipe from the booklet called Banana Coconut Rolls.

* Salad oil is old-time speak for cooking oil. Canola or vegetable oil will work fine for this recipe.

Chiquita Banana's Recipe Book from 1950

These fritters are from a vintage 1950 recipe booklet. The recipe suggests that they'd make a great side dish or dessert. We think they’d make a great breakfast eaten as a donut or pancake-style with maple syrup.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 3266. Submitted 8/27/2015.