Bananas Fritas Recipe

Prepare bananas

Peel the bananas and slice each banana into 6–8 diagonal pieces about 1/2 inch thick. Place slices in a bowl and gently toss to avoid crushing them.

Make batter

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon until evenly combined.

Combine wet ingredients

In a separate small bowl, beat the egg lightly. Stir in the milk and vanilla extract until blended.

Coat bananas

Pour the wet mixture into the dry ingredients and stir until just combined to form a thick batter. The batter should be thick enough to cling to the banana; if too thick, add 1 tsp milk at a time to loosen slightly. Add the banana slices and gently fold to coat each piece evenly with batter.

Heat oil

Pour about 1/2 to 3/4 inch of vegetable oil into a heavy skillet or frying pan (roughly 1 cup) and heat over medium-high heat. The oil temperature should reach about 350°F (175°C) — test by dropping a small bit of batter into the oil; it should sizzle and rise steadily without burning.

Fry the bananas

Working in batches (do not overcrowd the pan), carefully add battered banana pieces to the hot oil using tongs or a slotted spoon. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed so they brown evenly without burning.

Drain

Use a slotted spoon to remove fritters and transfer to a plate lined with paper towels to drain excess oil. Keep cooked fritters warm on a baking sheet in a 200°F (95°C) oven if frying multiple batches.

Serve

Arrange warm bananas fritas on a serving plate. Lightly dust with powdered sugar and, if desired, squeeze a little lime or lemon over them just before serving for brightness. Serve immediately while crisp.