Food & Wine

Banana Fritters

The cover of the Tri-City Herald's Food & Wine section April 1 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Banana Fritters

Start to finish: 20 minutes

Makes about 15 to 20 fritters


2 medium bananas, ripe but firm, peeled and coarsely chopped

1 cup all-purpose flour

1 1/2 tablespoons granulated sugar

1 large egg, lightly beaten

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

3 cups vegetable oil

Powdered sugar, to sprinkle

1/2 teaspoon cinnamon


In a medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder. Add enough of the milk to form a thick pancake batter. You may not need all of the milk.

In a deep saucepan or in a deep fryer, heat the oil to 360 degrees. Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2 to 3 minutes.

Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon. Serve immediately.

Adapted from Cooking up a Storm, edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008)