Banana Fritters – Chopped banana is added to a cakey batter and then fried into little balls. They are finished off with a cinnamon glaze that sends them over the top!
Around this time of year, I like to prep you all for brunch gatherings. Because we all suddenly love throwing a brunch bash in the spring, am I right?! The sun is out early in the day so many of you are more excited to host gatherings before noon.
The first new recipe I have for you can be a teaser before the meal or a meal, in and of itself. The recipe is for Banana Fritters – little balls of dough fried with real chunks of banana inside. The banana gets warm and slightly gooey with a slight hint of cinnamon in the dough and icing. Yummmm.
Here are the Banana Fritters in all their glory!
Tips & Tricks
- Don’t overmix. Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing.
- Use a cookie scoop. A cookie scoop will make it easy to scoop the batter and release into the oil. You will also get rounder fritters using a scoop.
- Hot oil. Make sure your oil is hot enough before dropping the batter in. This ensures the fritters cook through after 4 minutes. Use a candy thermometer to monitor the oil.
- Drain on a rack. After frying, to keep the fritters from sitting in their own oil, let the excess oil drain off by setting the fritters on a rack sitting atop a baking sheet. I also like to place paper towels on the baking sheet to soak up the oil and make cleanup easier.
For the banana fritters:
- 2 large eggs
- ¾ cup milk
- 1 tablespoon butter melted
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 medium/small bananas (or 2 large), chopped
For the cinnamon glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ⅛ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Fill a Dutch oven about 3-4 inches deep with canola oil. Set over medium heat and cover. This should take about 20 minutes to heat to 350 degrees. But do temperature checks occasionally to monitor. Grab a baking sheet and line with paper towel or a rack. Set aside.
- Add eggs, milk, melted butter, and vanilla to a small bowl. Whisk together. Set aside. Place flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk together until combined. Add in wet ingredients and fold together. Add in chopped bananas and fold until combined.
- Once the oil is 350 degrees, use a cookie scoop to scoop batter and release into hot oil. Do this about 5 more times. Cook for 4 minutes or until the fritters are a deep golden brown. Flip once or twice to fry the fritter evenly.
- Once the fritters are done, remove from the oil and lay onto prepared baking sheet to cool. Repeat with the rest of the batter until gone.
Glazing the fritters:
- Once the fritters have cooled a little, it's time to dip in cinnamon glaze. Whisk all the glaze ingredients together until smooth. Dip a fritter into the glaze and roll until coated. Remove and let excess glaze drip off. Place fritter on a rack and repeat with the rest of the fritters. Let them set for a few minutes and then enjoy!