These quick and delicious banana fritters are packed with sliced bananas. They’re wonderfully moist from the fruit without becoming greasy. One of their biggest advantages is how quick they are to make – there’s no yeast, so there’s no waiting for the dough to rise, yet they puff up beautifully as they fry. I dusted mine with icing sugar, but banana lovers might like to roll them in cinnamon sugar or drizzle them with chocolate sauce instead.
Ingredients for the batter:
- 300 g plain flour
- 2 large eggs
- 170 ml milk
- a pinch of salt
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract (or vodka)
Additionally:
- 4 bananas, sliced
- icing sugar, for dusting
- rapeseed or coconut oil, for deep-frying
Place all the batter ingredients into a bowl and blend with a hand blender until smooth and well combined. The batter should be fairly thick and free from lumps. Add the sliced bananas and stir gently until they are evenly coated in the batter.
Heat the oil to 175°C. Using a tablespoon lightly dipped in oil, scoop generous spoonfuls of batter (about 1 heaped tablespoon per fritter) and carefully lower them into the hot oil. Fry until golden brown on both sides and cooked through. Transfer to kitchen paper to drain. Leave to cool slightly, then dust generously with icing sugar and serve.
Enjoy!
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