Monday, February 2, 2009

Pan Fried Banana Fritters

Banana Fritters - Bananas dipped in a cinnamon batter, skillet fried in butter, then rolled in a mixture of brown sugar and toasted coconut.

Pan Fried Banana Fritters

This works best with the fresher and more firm bananas just from the store, rather than the riper ones that have been on the counter for a few days. They are awesome served alongside a scoop of vanilla ice cream, alone with just a simple drizzle of cream, couple sprinkles of pecan or walnut, or even as a side to some hot pancakes or waffles, and with an extra drizzle of cane syrup or honey. Just delicious!

Here's how to make them.

First we need to toast some coconut. If you aren't a fan of coconut, I understand. I used to hate coconut when I was younger, but over the years I've developed a taste for it - so long as it's not overkill. It's much better toasted, but of course you can just leave it out too. I keep coconut in the freezer so I always have some on hand. Just toss a couple of tablespoons into a hot skillet and keep it moving so it doesn't burn. It'll only take a few minutes.

Spread some brown sugar out on a pie plate. You'll be dipping the fried bananas in here in a sec.

In a small bowl, mix together the flour, cornstarch and cinnamon.

Check the coconut and keep an eye on it. Once it's nicely browned pretty much all over, remove it and set it aside to cool.

Add the water into your flour mixture. For richer flavor, use milk or buttermilk.

And whisk that together until well blended. Set aside.

Melt some butter in the same skillet that you used to toast the coconut in.

While that's melting, the coconut should be cooled down now so add that to the brown sugar.

And mix it in really well.

Peel, halve and slice the bananas.

Dip the banana slices into the batter.

And put them in the skillet.

Cook until browned on both sides, just a few minutes is all it takes.

Then carefully remove the slices and gently dip them into the brown sugar and coconut mixture, turning to coat both sides.

Transfer to plates and sprinkle with a little bit of extra coconut/brown sugar mix.

Serve with ice cream or drizzle with a little bit of cream.

And enjoy!

Recipe: Pan Fried Banana Fritters

©From the Kitchen of Deep South Dish

  • 3 tablespoons sweetened shredded coconut
  • 1/4 cup of light brown sugar
  • 1/2 cup of self rising flour
  • 1 heaping tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup of water
  • 2 tablespoons of unsalted butter
  • 4 to 6 bananas (depends on size)
  • Heavy cream or ice cream, optional
  • Chopped pecan or walnut, optional

Put the coconut in a non-stick skillet and toast over medium high heat until browned. If you don't like coconut, just leave it out. Set aside to cool. Put the brown sugar in a seperate plate and mix in the cooled coconut; set aside. In a medium sized bowl, whisk together the water, flour, cornstarch and cinnamon. Set aside.

Melt the butter in a medium sized skillet. Peel and slice bananas lengthwise and then cut the in half. Dip each slice of banana in the batter and place cut side down in the skillet, cooking over medium heat until lightly browned, about 2 to 3 minutes, turning once.

Carefully remove bananas from the skillet and immediately put into the brown sugar mixture, turning to coat both sides; set aside on serving plates. Sprinkle with leftover brown sugar coconut mixture, add a bit of chopped nut, then drizzle with some cream, serve alongside some ice cream, or serve as a side to some homemade pancakes with a little extra syrup or honey. Just delish.


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©Deep South Dish
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Posted by on February 2, 2009
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