the life and times of J T Frey

Banana Fritters

While driving by the island's largest banana plantation in St. Lucia, our jeep safari tour guide mentioned that when she was younger her mother would turn any overripe bananas into fritters. We always seem to have overripe bananas, so I gave it a try. This is a combination of Martha Stewart's recipe and another I found online, with some leavening added to make them less dense.

6 fritters

  • 2 bananas, overripe
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • 1 tbsp brown sugar
  • 1/8 tsp salt
  • 1 egg, beaten
  • ½ cup flour
  • ½ tsp baking soda
  • vegetable oil (for frying)
  1. In a medium bowl, mash the bananas.
  2. Add the vanilla, cinnamon, brown sugar, salt, and egg to the banana and mix well.
  3. In a separate bowl, whisk the baking soda into the flour.
  4. Add the dry ingredients to the wet and stir/fold until all the flour is incorporated. Do not overmix.
  5. Pour vegetable oil in a small saute pan to a depth of barely a ½ cm. Heat over medium heat until shimmering.
  6. Scoop ¼ cup portions of the batter into the pan (you'll probably get about 3 per batch). After 1 minute, use a spoon to ladle hot oil over the tops of the fritters.
  7. Wait another 1 minute then flip. Cook another 2 minutes on that side, then move to a plate lined with paper towel.
  8. Get 'em while they're hot.

Written by Jeff Frey on Thursday August 11, 2022
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