JAMAICAN BANANA FRITTERS

OVER RIPENED BANANAS? Make these.

I’ve been watching my mother-in-law, Rose, make banana fritters since I met my husband over eighteen years ago—a traditional Jamaican recipe made by the most awesome Jamaican woman. I always have and will gobble them up (so please, please, please keep making them for me, Rose!).

That all said, I got to thinking about what kind of twist I could put on them to surprise her with, I added some flavors but that has a wow factor only after you bite in, I wanted her to be wowed when I texted her a photo. I simply stuck a slice of banana into the tops of each one right before frying them which gave a beautiful aesthetic—DONE! And, ohhhhh, she was beyond amazed by these. She called me twice to rave about them. If I was excited at all about them before, you can imagine how obsessed I am with them now.

Together, Rose and I coined these the “new-school Jamaican banana fritters”. They aren’t meant to replace the traditional ones but meant to be a fun different 2.0 styled play on them.

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JAMAICAN BANANA FRITTERS

Yield: 16 Fritters

Author: Michelle Williams

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Ingredients

• Very Ripe Bananas (4, divided)
• Agave (1 tbsp)
• Pure Vanilla Extract (1 tbsp)
• Whole Wheat Flour (1 1/4 cups)
• Ground Cinnamon (2 tsp)
• Ground Nutmeg (1/2 tsp)
• Salt (1/8 tsp)
• Vegetable Oil (roughly 1/4 cup)

KITCHEN ITEMS

• Large Mixing Bowl
• Large Fork
• Rubber Spatula
• Tablespoon
• A Long Piece Of Wax Paper
• Large Frying Pan
• Metal Spatula
• Dinner Plate Lined With Paper Towel

Instructions

TO MAKE YOUR BANANA BATTER

1. Use your fork to mash 3 of your bananas in your mixing bowl until they are an even purée.
2. Use your rubber spatula to mix in your agave, vanilla, cinnamon, nutmeg, and salt.
3. Add flour. Use your rubber spatula to fully mix it all together until you have an even dough.
4. Refrigerate for 10-15 minutes. This won’t feel like a traditional dough, it will still be a bit sticky, don’t worry, that’s normal.
5. Use your tablespoon as a guide for scooping even amounts of the dough. Roll each scoop as best as you can with it being sticky into an inch-sized ball and then flatten that ball into a disc (not too thin, you will flatten it further with your spatula when it’s frying).
6. For the time being, set your discs on your wax paper.
7. Cut your remaining banana into thin slices. Press one slice into the center of each disc.

TO FRY YOUR FRITTERS

1. Line your dinner plate with paper towel.
2. Pour a thick layer of your vegetable oil into your frying pan. It should come to about 1/4 inch high.
3. Turn your heat to high and heat your oil. Your fritters should sizzle when they touch the oil, if they don’t, the oil isn’t hot enough yet.
4. In batches, fry your discs. I fried three at a time using a spatula to transfer them from the wax paper to the frying pan for about 2 1/2 minutes on the first side, then flipped them using my metal spatula and cooked the side with the banana slice in it for another minute. You are looking for a golden brown color. If you add too many fritters to the oil at once, it cools the temperature of the oil which will ultimately make your fritters greasy. In this case, less is more :)
5. Use your metal spatula to transfer your fried fritters to your paper towel lined dinner plate. The paper towel will absorb an excess oil. When your plate fills up, place more paper towel over your fritters and pile the rest of your fritters on top of it.
6. Let cool a few minutes before eating.

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