Banana Fritter With Ice Cream Recipe

Prepare bananas

Peel the bananas and slice them into 1/2-inch thick diagonal pieces. If you prefer, you can halve each slice to make smaller fritters. Set aside on a plate.

Make batter

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

In a separate bowl beat the egg lightly, then whisk in the milk and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a smooth, thick batter forms. The batter should be thick enough to coat the banana slices; if too thick, add 1 teaspoon of milk at a time to reach a coating consistency.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil into a heavy skillet or sauté pan (approximately 1 1/2–2 cups depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or when a small drop of batter sizzles and rises to the surface immediately.

Coat and fry

Working in small batches (3–4 pieces at a time depending on pan size), dip each banana slice into the batter, allowing excess to drip off, then gently slide into the hot oil. Fry without crowding, turning once, until golden brown on both sides, about 1–1 1/2 minutes per side. Adjust heat as needed to maintain oil temperature.

Drain

Use a slotted spoon to transfer fried fritters to a paper towel–lined plate to drain excess oil. Keep finished fritters warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches.

Plate 3–4 warm banana fritters per serving. Place a scoop of vanilla ice cream alongside or on top of the fritters.

Dust the fritters lightly with powdered sugar. If using, squeeze a little lime or lemon over the fritters (just a few drops) to brighten the flavor and garnish with mint leaves.

Serve immediately so the fritters are warm and the ice cream is just beginning to melt for contrast.