Banana Fritters

What in the World’s for Dinner?, p. 184

3 ripe bananas

2 Tbsps (25 ml) sugar

6 Tbsps (75 ml) milk

6 Tbsps (75 ml) flour

1 egg, slightly beaten

1 ½ tsps. (7 ½ ml) baking powder

1 tsp lemon juice

Pinch of nutmeg

Fat for frying

Mash bananas to a pulp. Mix together flour, baking powder, sugar and nutmeg and add, alternately, with the milk and lemon juice to the banana. Stir in the beaten egg and drop by teaspoonfuls into a hot pan greased with a little fat. Fry the fritters as you would pancakes, two minutes on each side. 

Two minutes would be a bit much once the pan gets hot. Just use your best judgement.

Drain on paper towels, sprinkle with sugar and serve warm.

I cooked the first few in butter, and they got almost incinerated almost instantly. After that I found a better option in a thin layer of coconut oil cooking spray.

Not much to look at, but so much to taste!

My Rating: 5/5 "Magnificent. The fritters come out soft and moist and maintain their fruity banana flavor even after frying. Perfect little bite-sized pieces, too!"