BANANA FRITTERS
The outside of these banana fritters is crunchy, but the inside is soft. They are full of big chunks of caramelised banana and come with vanilla caramel sauce.
The fried dough has to be one of the most brilliant food ideas ever because it’s so easy to make and tastes so good. They can be as light as air doughnuts covered in a shiny maple glaze or crunchy as a beignet piled high with powdered sugar. If they’re made right, these high-calorie treats can be wonderfully good.
But fried dough can be great, or it can go wrong instantly. Things like too much mixing, low temperatures, and oil that has been worked too hard can turn these tasty treats into pucks that are heavy with grease and smell like old oil. That’s why I like making fried treats at home most of the time. These vanilla bean banana fritters are easy to make and taste great. They are a great way to start with fried dough.
These banana fritters are like a cross between fresh banana bread and a great doughnut. They are crispy on the outside and soft and pillowy on the inside. The dough for these fritters smells very sweet because it has vanilla beans and mashed bananas. And if that wasn’t enough banana flavour, big chunks of caramelised banana are sticking out of the dough.
The best part is that the bananas’ cracks and crevices are great for holding powdered sugar and vanilla caramel sauce, which you can drizzle on top or dip on the side. These simple fried banana balls are out of this world when served with coffee or a tall glass of milk.
The batter should have a very ripe banana (blacker than yellow). Additionally, overripe bananas taste better and mash smoother. This last step is crucial since the mashed banana adds most liquid to the batter. Insufficiently ripe bananas transform batter into dough. Chopped bananas should be just ripe (yellow, no black spots). A ripe banana won’t keep its shape when mixed into batter.
📖 RECIPE
Banana Fritters with Vanilla Caramel Sauce
Ingredients
- 130 grams all-purpose flour (~1 cup)
- 1 teaspoon baking powder
- ⅛ teaspoon Salt
- 1 medium banana very ripe (mashed)
- 1 large egg
- 1 teaspoon lemon juice
- ½ vanilla bean (seeds scraped out of the pod)
- 1 medium banana
- vegetable oil (for frying)
- powdered sugar
- vanilla caramel sauce (optional)
Instructions
- Put the flour, baking powder, baking soda and salt into a bowl and whisk together to combine.
- In a separate bowl mash the very ripe banana and whisk together with the egg, lemon juice and vanilla beans. An immersion blender will speed this process up.
- Peel and quarter the other banana lengthwise and then cut into cubes. Add the cubed banana in with the dry ingredients and then toss to coat each piece of banana with the flour mixture so they don't clump together.
- Heat 2-inches of oil in a heavy bottomed pot to 350 degrees F (180 C). Prepare a wire rack lined with a triple layer of paper towels.
- Add the wet ingredients to the dry ingredients and use a spatula to fold the mixture together until just combined. Do not overmix or your fritters will become tough and chewy.
- Use a spoon to gently drop spoonfuls of batter into the hot oil and fry on one side until you see the edges starting to turn brown.
- Flip and continue frying until brown on the other side. Drain on the prepared rack. Let the fritters cool a bit and then dust with plenty of powdered sugar. Serve warm with vanilla caramel sauce.
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