Updated on 1/10/2013: The consistency was always too thick using this recipe and they were always getting burned. I’ve created a hybrid of this recipe and another one from Martha Stewart. Cliff note of changes: omitted nutmeg, cut quantity of flour to 1 cup and baking powder to 1/2 Tablespoon. Voila! They’re perfect!
Ha! I know what you’re thinking…she’s finally lost it…yes, I’ve gone bananas. As much as that may be true, I just wanted to share this great recipe I found to use up those overripe bananas. If you’re like me, you always have a couple of bananas turning a nice shade of black on your counter. Well, what to do besides banana bread? How about Banana Fritters? Mine are not pretty enough to show you but they sure are delicious. Here’s the recipe from That’s So Yummy:
Jamaican Banana Fritters
3 ripe bananas
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg (I omitted this because I didn’t have any & they were still way yummy!)
1/2 cup of sugar
1 cups of all-purpose flour
1/2 Tablespoon baking powder
Cinnamon sugar for sprinkling
Peel and mash the ripe bananas.
Beat egg, sugar, vanilla, cinnamon, and nutmeg.
Next, blend egg mixture with mashed bananas. Make sure it is all incorporated.
Add flour and baking powder to the banana/egg mixture. Mix it all together.
Add oil to a frying pan and place on medium heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.
Lastly, combine cinnamon and sugar together to create your cinnamon sugar. This is used to sprinkle on top of the fritters once they are finished cooking and still hot.
Sprinkle cinnamon sugar on top.