Banana Fritters Recipe

Prepare bananas

Peel the ripe bananas and place them in a medium bowl. Use a fork to mash them until mostly smooth with a few small chunks remaining (about 1/2 cup mashed per banana).

Mix dry ingredients

In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.

Combine wet ingredients

In a small bowl or measuring cup, whisk the egg, milk, and vanilla extract until blended.

Make the batter

Add the mashed bananas to the dry ingredients and stir to coat. Pour the wet mixture into the banana-flour mixture and gently fold until just combined; do not overmix. The batter should be thick and scoopable. If it is too thick, stir in up to 1–2 tablespoons additional milk; if too loose, add up to 1 tablespoon more flour.

Heat oil

Pour about 1 cup oil into a heavy-bottomed skillet or sauté pan to a depth of about 1/4–1/2 inch. Heat over medium heat until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30 seconds.

Fry fritters

Using two spoons or a small ice cream scoop, drop 2–3 tablespoon-sized mounds of batter into the hot oil, leaving space between each. Fry for 2–3 minutes per side, turning once with a spatula or tongs, until golden brown and cooked through (internal centers should set and not be doughy). Adjust heat as needed to prevent burning.

Drain and keep warm

Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. If making multiple batches, keep finished fritters warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Finish & serve

Arrange banana fritters on a serving plate. Warm the maple syrup if desired (microwave 15–20 seconds or warm gently on the stovetop). Serve fritters with maple syrup for drizzling. Optionally dot with small pieces of butter and dust with powdered sugar before serving.