Banana Fritters

I love, love, love baking and cooking with bananas. I tend to have plenty of them (both bananas AND recipes that use them) around, as a quick search for "banana" on this blog would reveal... (in my opinion, there are never too many varieties of banana bread!)

When I saw this recipe, I knew I would want to try it. I managed to eat these for dinner one night, but they would also make a delicious dessert (and would be a more healthy option if these, covered in syrup, were the final ending to a salad dinner!).

In a large bowl, mash the bananas and blend in the eggs.

Stir in the flour.

Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil.

Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown.

Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

One year ago: Cranberry Orange Cream Scones
Two years ago: Stromboli
Three years ago: Sausage Pumpkin Pasta
Four years ago: Baba Ghanoush

For more inspiration, check out Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Banana Fritters

6 ripe bananas
2 eggs, beaten
3/4 cup all-purpose flour
3 tablespoons vegetable oil

In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

Recipe Source: Martha Stewart