Banana Fritter Recipe

Prepare mango base

If using whole mango, peel and dice 1 large ripe mango and blend until smooth to make about 1 cup puree. If using frozen mango, thaw slightly and blend. Stir in 2 tbsp sugar and 1 tsp lime juice. Taste and adjust sweetness. If the puree is too thick for scooping, add up to 1 tbsp water and blend again.

Freeze

Place the mango mixture in a shallow metal or glass container and freeze for at least 1 hour. After 30–45 minutes, break up partially frozen mixture with a fork and stir to incorporate air; repeat once or twice until firm and scoopable (this yields a quick sorbet without an ice cream maker). For best texture, churn in an ice cream maker according to manufacturer instructions until firm.

Cook fruits

In a small saucepan combine 1 cup mixed forest fruits, 2 tbsp sugar, 1 tsp lemon juice and 2 tbsp water. Cook over medium heat until the fruit softens and begins to break down, about 5–7 minutes.

Thicken and strain

Mix 0.5 tsp cornstarch with a little cold water to make a slurry. Stir the slurry into the simmering fruit and cook another 1 minute until glossy and slightly thickened. Remove from heat. For a smooth glaze, pass the mixture through a fine-mesh sieve, pressing to extract liquid and discard seeds/solids; for a rustic glaze, leave as-is. Keep warm or refrigerate to cool slightly.

Prepare bananas

Peel the bananas and cut them in half crosswise. If you prefer smaller fritters, slice each half into 3–4 thick pieces (about 1–1.5 inches). Pat pieces dry with paper towel to remove excess moisture.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 2 tbsp granulated sugar and 0.5 tsp salt. In a separate bowl whisk 1 large egg, 0.5 cup milk and 1 tsp vanilla extract. Pour the wet into the dry and stir just until combined; batter should be thick enough to coat banana pieces—if too thick add up to 1–2 tbsp milk, if too thin add 1 tbsp flour.

Heat oil

Pour about 1 cup vegetable oil into a medium, heavy-bottomed skillet or saucepan to create roughly 1–1.5 inches depth (you can use a deep fryer set to 175°C/350°F if available). Heat oil over medium heat until it reaches 175°C/350°F, or test by dropping a little batter — it should sizzle and rise to the surface slowly.

Fry fritters

Working in batches to avoid overcrowding, dip each banana piece into the batter to coat completely, letting excess drip off, then gently lower into hot oil. Fry until golden brown on one side, about 2–3 minutes, then flip and fry another 1–2 minutes until evenly golden and cooked through. Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (about 90–100°C / 200–210°F) while frying remaining batches.

Finish

If desired, dust the warm fritters lightly with 2 tbsp powdered sugar. Arrange fritters on serving plates.

Spoon or drizzle forest fruit glaze over the warm banana fritters, reserving some glaze for the plate. Place a scoop (or quenelle) of the mango sorbet alongside each portion of fritters. Garnish with fresh mint leaves and additional berries. Serve immediately so fritters are crisp and sorbet is cold.