Caribbean Style Banana Fritters

In the mornings I get up, get ready, come downstairs and stand in the middle of the kitchen praying that the cupboards would speak to me, and tell me what to eat. Or, better yet, the kitchen Gods would rustle me up something amazing. Voila!

But, just like every other morning, today was no different. Again I had to fend for myself. Smh! I looked around and my eyes settled on three bananas that were past their best for eating, but just right for cooking with. At first I thought of making pancakes with them, but quickly that thought went out of the window, after I remembered these little gems... banana fritters! And so banana fritters it was.

These gnarled golden nuggets are light, fluffy and have the most delicious banana and warm cinnamon flavour. Another winning combo... you have to try. 

Ingredients:

3  medium bananas

430g Plain flour 

2 tsp baking powder

4 tbsp brown sugar

1 egg

1/4 cup of milk 

2 tsp ground cinnamon 

1 tsp vanilla extract / essence

1/2 tps salt
Oil for deep frying

Method:

In a medium bowl, mash the bananas to a puree, you can leave a little bit of texture if you like but not big chunks. mix in the milk, egg and vanilla extract, set aside. 

In large bowl, sift the flour, sugar, baking powder, cinnamon and salt. Make a well in the centre of the flour and pour in the wet ingredients. Mix well to the consistency of a creamy batter. Your batter should be loose but not runny. Set aside and let it rest for 10 minutes. 

If using a deep fat fryer, fill with oil and heat to 180°c. You can also use a thick based pot and check that the oil is heated to the correct temperature by using a cooking thermometer.

Using a teaspoon, scoop up the batter and carefully drop in oil. Fry in batches, turning once, until golden brown, for about 5 minutes. Do not overcrowd the pan (it will cause the fritters to be soggy and absorb excess oil). 

Using a slotted spoon, remove the fritters and place them on paper towels.

Serve warm with cinnamon sugar or a drizzle of a maple syrup. Enjoy!