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Classic Banana Fritters
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(3 servings)
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- melted fat or salad oil*
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2 or 3 firm all-yellow bananas
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1/2 cup flour
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For The Fritter Batter:
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1 cup sifted flour
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2 teaspoons baking powder
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1 and 1/4 teaspoon salt
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1/4 cup sugar
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1 egg - well-beaten
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1/3 cup milk
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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 Classic Banana Fritters](images/3266_vintage_banana_fritters.jpg)
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 Chiquita Banana's Recipe Book from 1950](images/3266_vintage_chiquita_booklet.jpg)
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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.
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Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3266. Submitted 8/27/2015.
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