Crispy Banana Fritters
Banana pieces hide inside a lightly spiced batter that fries up golden and crisp. Serve the fritters warm, when the fruit is soft and a dusting of powdered sugar melts into the edges.
Recipe link
Prep time10 min
Cook time15 min
Total time25 min
- Course
- Dessert
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 180
Ingredients
- 4 bananas — ripe but firm
- As needed vegetable oil — for frying
Fritter Batter
- ½ cup buttermilk biscuit mix
- ¼ cup sugar
- ¼ cup milk
- ¼ teaspoon cinnamon — ground
- ⅛ teaspoon nutmeg — ground
- 2 whites
Garnish
- As needed powdered sugar — for serving
- As needed honey — for serving
- As needed vanilla ice cream — for serving
Instructions
- Prepare the Oil: Pour vegetable oil into a deep, heavy-bottomed saucepan or Dutch oven to a depth of 1½–2 inches. The pan should remain no more than halfway full. Clip a deep-fry thermometer to the side and heat the oil over medium heat to 350°F. Line a plate or rimmed baking sheet with paper towels and set it away from the stove.vegetable oil
- Prepare Bananas: Peel the bananas. Cut each banana crosswise in half, then cut each half lengthwise into 2 long pieces for about 16 pieces total.4 ripe but firm bananas
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites until stiff, glossy peaks form. Set aside while you make the batter.2 egg whites
- Make Batter: In another mixing bowl, stir together the buttermilk biscuit mix, sugar, milk, cinnamon, and nutmeg until smooth. Gently fold in the beaten egg whites in 2 additions until no white streaks remain. The finished batter should be light and thick enough to cling to the banana pieces.½ cup buttermilk biscuit mix, ¼ cup sugar, ¼ cup milk, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg
- Coat and Fry: Working with 3–4 banana pieces at a time, dip each piece into the batter and let the excess drip back into the bowl. Using dry tongs, carefully lower the pieces into the 350°F oil. Fry for 1–2 minutes per side, turning once, until the coating is deep golden brown, crisp at the edges, and fully set. Adjust the heat as needed to keep the oil close to 350°F.
- Drain: Remove the fritters with a slotted spoon or spider and drain on the prepared paper towels for about 30 seconds. Let the oil return to 350°F before frying the next batch.
- Serve: Serve the fritters warm with powdered sugar, honey, or vanilla ice cream, if desired.
Notes
- Bananas: Use ripe but still firm bananas with yellow skins and a few brown speckles. Very soft bananas are more likely to break apart while being coated and fried.
- Batter: Fold the egg whites in gently and use the batter soon after mixing. The incorporated air gradually weakens as the batter sits.
- Oil Temperature: Keep the oil close to 350°F and let it recover between batches. Oil that is too cool produces a heavier, oilier coating; oil that is too hot can brown the outside before the coating is fully set.
- Frying Safety: Use a deep, heavy-bottomed pan with ample headspace. Keep water away from the hot oil, use dry utensils, and never leave the pan unattended.
- Make Ahead: Do not prepare the finished batter ahead. Have the oil and banana pieces ready before folding in the egg whites.
- Storage and Reheating: These fritters are best served immediately. Refrigerate leftovers in an airtight container for up to 1 day. Reheat on a wire rack in a 350°F oven until hot and crisp at the edges. Do not freeze.
- Serving Suggestions: Serve warm with powdered sugar, honey, or vanilla ice cream. For another fruit-forward family dessert, try Banana Bread, Golden Pineapple Upside Down Cake, or Fresh Strawberry Crown Pie.
Nutrition (Approximate Per Serving)
Yield
Makes about 16 fritters — Serving size: 2–3 fritters
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 180
- Carbohydrates
- 34 g
- Protein
- 2 g
- Fat
- 5.5 g
- Saturated Fat
- 0.9 g
- Cholesterol
- 0 mg
- Sodium
- 90 mg
- Fiber
- 3 g
- Total Sugars
- 20.5 g
Equipment
- Cutting board
- Paring knife or utility knife
- Mixing bowls
- Electric mixer or balloon whisk
- Deep, heavy-bottomed saucepan or Dutch oven (Use a vessel large enough to hold oil at a depth of 1½–2 inches while remaining no more than halfway full.)
- Deep-fry or candy thermometer (Use a clip-on thermometer that remains readable at 350°F.)
- Dry kitchen tongs (Keep the tongs completely dry before lowering battered bananas into the oil.)
- Slotted spoon or spider (Use for removing and draining the fritters.)
- Plate or rimmed baking sheet
- Paper towels