I don’t like to eat banana as a fruit, but I do like banana in food. As a child growing up in Malaysia, fried banana was (and still) my favorite tea time snack. Anyhow, back to banana fritters– Although there are banana fritters selling in Malaysia, I never had one before until I was in US. There was a Jamaican food vendor selling (plantain) banana fritters at a local farmer’s market. I like their fritters but somehow it was not as crispy as I expect. Ever since I was successful making fresh corn fritters, I thought why not try it on banana? My first trial on banana fritters turned out pretty good– when the fritters were fresh and hot, they were crispy on the outside, and tender (almost tender like a funnel cake) on the inside. But when the fritter cooled down they were denser– still good but not great.
Banana Fritters
Banana Fritters
Banana Fritters Recipe (makes about 34 bite size pieces)
Ingredients:
1/2 cup mashed ripe banana (about 1 large banana)
3/4 cup flour
1/2 cup rice flour
3-4 tbsp sugar
1 1/2 tsp tapioca starch
1 tsp baking powder
1/4 tsp salt
1/2 cup water
oil for frying
Method:
- Heat up enough oil in a deep medium pot over high heat (I like to use a old medium pot for frying– deep enough for the food to “swim” inside, and also less chance for oil to splash onto the stove). Insert a bamboo skewer/chopstick into the oil. When there are lots of bubbles forming quickly around skewer/chopstick, the oil is ready for frying.
- Mix all ingredients together. With the help of two spoons, quickly but carefully drop a tablespoon of batter into the oil (one spoon for scooping out batter, the other spoon for pushing batter into the oil and also catching any batter dripping). The batter will sink to the bottom of pot then float and puff up. Turn down to medium heat, and turn over the fritters to brown evenly. When fritters are golden brown, turn heat back to high for a few seconds before removing fritters– this is to make the fritters extra crispy and less oily. Serve immediately.
Queen of the Chennaults 