Easy Banana Fritters Recipes

Steps:

• Coat bananas lightly with flour.
• Sift the flour, cornflour and baking powder into a bowl.
• Make a well in centre and gradually add milk. Mix to a smooth consistency similar to thickened cream.
• Dip bananas into batter and fry in hot oil until golden brown.
• Coat thinly with sugar. (Optional).

Steps:

• In a mixing bowl, use a fork to smash the bananas.
• Add in pancake mix, cinnamon and milk. Whisk together until combined.
• Fry in oil. About 1 tablespoon per fritter.
• Cook for about 2-3 minutes until they are golden brown and cooked through the middle.
• Sprinkle powdered sugar.
• Nutrition Calories: 1656 Fat: 126 grams Carbs: 137 grams Fiber: 1 grams Sugars: 130 grams Protein: 2 grams
• Enjoy!

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Steps:

• In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture.
• Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

Steps:

• Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined. Place bananas carefully in batter. (They can rest in the batter, covered until you are ready to fry them.)
• Heat the oil to 350 to 390 degrees F or until the oil gives off a slight haze. Make sure bananas are well coated with batter before setting them in oil. Using a fork, place coated bananas in oil and fry for 2 to 4 minutes, or until golden brown. Remove from oil with tongs and drain on several layers of paper towels. Dredge drained fritters in sugar and serve hot with ice cream and caramel or chocolate sauce.

Steps:

• Mash the bananas in a bowl.
• Stir in all-purpose flour, rice flour, baking soda and salt until mixed. Mix in sugar.
• Heat up cooking oil for deep frying in a small pan.
• Once the oil is hot, scoop up a spoonful, roughly a tablespoon, of batter into the frying pan. Deep fry until golden brown.
• Place the fritters on a paper towel to remove excess oil.
• Serve the fritters with a scoop of vanilla ice cream. Drizzle with chocolate syrup and sweetened condensed milk.
• Nutrition Calories: 2386 Fat: 252 grams Carbs: 37 grams Fiber: 2 grams Sugars: 17 grams Protein: 2 grams
• Enjoy!

Steps:

• Peel bananas and place into a large bowl. Smash them with a fork until they start to get somewhat runny. Add sugar, vanilla, milk, salt, and flour and mix until the "batter" just barely runs off of the spoon (just a little thinner than the consistency of pancake batter). If it is too thick, it will be too airy, like pancakes.
• Heat oil in a frying pan on medium heat.
• Once the oil is HOT, drop tablespoons of the batter in at a time, as if you were making mini pancakes.
• When the edges are firm, turn over and cook the opposite side. The fritters should be a medium-brown color, not light and not burnt. Drain onto paper towels and serve warm. Mmm -- .

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine bread crumbs, coconut, sugar, and cinnamon together in a bowl. Beat egg white in a small bowl until frothy. Dip each banana piece in egg white and press into bread crumb mixture. Place the breaded bananas on prepared baking sheet; do not stack.
• Bake in preheated oven until golden brown, about 10 minutes.

Steps:

• Mix the flours, baking powder, soda, salt and sugar in a bowl.
• Stir it into the mashed banana with a fork. (Add the fourth tbs of flour if mixture is too soft.).
• Heat a frying pan to medium-hot and add enough oil to coat the flat area. (Traditionally, this snack is deep-fried but I find it not all that necessary.).
• Scoop a tablespoon of the banana mixture onto the pan when the oil is heated to medium hot (a soft sizzling sound when the batter touches it). Flatten the batter slightly.
• Fry one side till medium brown and flip over to fry the other side.
• Place cooked fritters on a few layers of kitchen paper. Best served warm but cooled is good, too. :).

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, mix flour, baking powder and salt.
• In a medium bowl, mix egg, milk and canola oil. Stir into the flour mixture. Mix in bananas and lemon juice. When thoroughly mixed, form mixture into about 10 balls.
• In batches, fry balls in the prepared oil 5 minutes, or until lightly browned. Drain on paper towels, and sprinkle with confectioners' sugar.

Steps:

• In a large bowl, combine the first 6 ingredients. Cut the bananas in half lengthwise, then cut into 1-1/2-in. pieces. Coat bananas with egg mixture. , In a cast-iron or electric skillet, heat 1 in. of oil to 375°. Fry bananas until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm with ice cream.

Steps:

• Peel bananas and cut in half.
• Sift flour, cornflour, baking powder and salt into bowl.
• Mix to smooth batter with the milk.
• Beat egg white until soft peaks form, fold lightly into batter.
• Drop banana pieces into batter, then deep fry in hot oil until golden brown.
• Remove and drain on absorbent paper.
• Toss in sugar.
• (frying time is approx) Serve hot with ice cream or whipped cream.

Steps:

• Preheat oven to 180 degrees Celsius.
• Combine breadcrumbs/almond meal with the coconut, sugar and cinnamon.
• Brush bananas with egg white and coat with crumb mixture.
• Place on lined baking sheets and spray with vegetable oil.
• Bake for 10 minutes until golden brown.

Steps:

• Place the flour, egg and about half the water in a bowl. Mix with a whisk for a few seconds, until the mixture is smooth. Whisk in the remainder of the water. If you are not completing the recipe immediately, refrigerate the batter until you are ready to make the fritters.
• In a large nonstick skillet, heat 1/4 cup of the oil to about 400 degrees. Meanwhile, peel the bananas and, holding them directly over the bowl containing the batter, cut them crosswise into 1/2-inch slices and let the slices fall into the batter.
• Make 3 or 4 fritters at a time, using about 1/4 cup of the batter for each and pouring it into the hot oil. Spread the mixture lightly to create disks about 3 inches in diameter. Cook for 2 to 3 minutes, turn and cook for 2 to 3 minutes on the other side, until the fritters are nicely browned.
• Remove the fritters with a slotted spoon and place them on a wire rack to drain. Continue making fritters, adding more oil as needed, until all the batter has been used. Sprinkle the drained fritters generously with sugar and serve immediately.

Steps:

• In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

Steps:

• In a bowl, beat eggs, milk and oil. Combine flour, baking powder and salt; stir into egg mixture until smooth. Cut bananas into quarters (about 2 in. long). Dip each banana piece into batter to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry banana pieces, two to three at a time, until golden brown. , Drain on paper towels. Dust with confectioners' sugar if desired.

Steps:

• Peel bananas and cut crosswise into 1 1/2-inch pieces. In a bowl cover bananas with rum. Macerate bananas at room temperature 30 minutes.
• While bananas are macerating, in a shallow bowl lightly beat egg. In a plastic bag finely crush cornflakes with a rolling pin and transfer to a large shallow bowl.
• In a deep 12-inch skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, carefully remove bananas from rum, reserving rum for another use. Working in small batches, dip bananas in egg to coat, letting excess drip off, and roll in cornflakes, knocking off excess. Arrange bananas as coated on a wax-paper- lined tray.
• With a slotted spoon gently lower half of bananas into oil and fry, turning them occasionally, until golden brown, 1 to 2 minutes. Transfer bananas as fried with slotted spoon to paper towels to drain and fry remaining bananas in same manner.