Banana Fritters

The fritter tradition harks back to West Africa, where frying in deep oil is one of the major cooking techniques. In the African Atlantic world, fritters can be served as appetizers, as a vegetable, and even as a dessert, as they are here. My maternal Grandma Jones had a way with fritters. She would prepare them from the overripe bananas that she found at low prices at her local greengrocer's.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Fruit Dessert Fry Kid-Friendly Banana Small Plates

1 cup flour
3 tablespoons light brown sugar
peanut oil for frying
1/2 cup cold milk
2 eggs lightly beaten
pinch of baking soda
2 tablespoons confectioners' sugar
4 ripe bananas, sliced diagonally into 1/4-inch pieces

Carbohydrate 63 g(21%)
Cholesterol 83 mg(28%)
Fat 35 g(54%)
Fiber 4 g(15%)
Protein 8 g(16%)
Saturated Fat 7 g(34%)
Sodium 67 mg(3%)
Calories 586

Preparation Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter. With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle them with the confectioners' sugar and serve warm. The Welcome Table: African-American Heritage Cooking Reprinted by permission of Fireside/Simon & Schuster, Inc. (Â©1994)

Banana Fritters

Ingredients

Nutrition facts