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.





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.






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.

From gully

I made these but have a tough time rolling the banana pieces in the batter, its too thick how can I thin it out without spoiling the recipe batter?

Comment submitted: 11/18/2018 (#20672)

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