📝 About This Recipe
Transport your senses to the islands with these traditional Caribbean banana fritters, a beloved staple found from the vibrant streets of Jamaica to the shores of Trinidad. These fritters transform overripe bananas into warm, pillowy morsels infused with aromatic spices like nutmeg and cinnamon. Perfectly crisp on the outside and custardy on the inside, they represent the ultimate comfort food and the soulful essence of Caribbean home cooking.
🥗 Ingredients
The Banana Base
- 4 large Overripe Bananas (should be heavily spotted with black for maximum sweetness)
- 1 teaspoon Lime Juice (freshly squeezed to prevent browning and add brightness)
- 1 tablespoon Vanilla Extract (pure Jamaican vanilla preferred)
Dry Ingredients
- 1.5 cups All-Purpose Flour (sifted)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Baking Powder (for a light, airy lift)
- 1 teaspoon Ground Cinnamon (freshly ground if possible)
- 1/2 teaspoon Ground Nutmeg (freshly grated is essential)
- 1/4 teaspoon Salt (fine sea salt)
Liquid & Frying
- 1/4 cup Whole Milk (room temperature; may need slightly more or less)
- 1 cup Vegetable Oil (for shallow frying; coconut oil also works well)
The Finishing Touch
- 2 tablespoons Granulated Sugar (for dusting)
- 1/2 teaspoon Ground Cinnamon (mixed with the dusting sugar)
- 2 tablespoons Honey (for drizzling)
👨🍳 Instructions
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1
Peel the overripe bananas and place them in a large mixing bowl. Use a sturdy fork or a potato masher to crush them until they reach a smooth consistency with just a few small chunks remaining for texture.
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2
Stir in the lime juice and vanilla extract into the mashed bananas, ensuring the acidity is well-distributed to balance the sugar.
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3
In a separate medium-sized bowl, whisk together the sifted flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until the spices are evenly incorporated.
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4
Gradually fold the dry ingredient mixture into the banana mash. Use a spatula to combine them gently; do not overmix, as this can make the fritters tough.
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5
Slowly add the milk, one tablespoon at a time, until the batter reaches a thick, drop-like consistency. It should be thicker than pancake batter but loose enough to fall off a spoon.
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6
Place a large heavy-bottomed skillet or Dutch oven over medium heat and add the vegetable oil. Heat until the oil reaches approximately 350°F (175°C).
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7
Test the oil by dropping a tiny bit of batter into the pan; if it sizzles and floats immediately, the oil is ready.
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8
Using a large spoon, carefully drop about 2 tablespoons of batter per fritter into the hot oil. Work in batches of 4 or 5 to avoid overcrowding the pan, which would lower the oil temperature.
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9
Fry the fritters for about 2-3 minutes on the first side until the edges turn a deep golden brown and small bubbles form on the surface.
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10
Carefully flip each fritter using a slotted spoon or spatula. Fry for another 2 minutes on the second side until perfectly bronzed and cooked through.
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11
Remove the fritters from the oil and place them on a wire rack set over paper towels to drain any excess oil while maintaining their crispiness.
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12
While still hot, toss the fritters in the cinnamon-sugar mixture or simply dust them generously using a fine-mesh sieve.
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13
Repeat the process with the remaining batter, adjusting the heat as necessary to ensure the oil doesn't smoke.
💡 Chef's Tips
The darker the banana, the better the flavor; use fruit that is soft and covered in brown spots for the best natural sweetness. Avoid over-crowding the pan, as this causes the oil temperature to drop and results in greasy, soggy fritters. If the batter feels too wet, add flour one tablespoon at a time; if too dry, add a splash of milk. For a vegan version, substitute the milk with coconut milk and the honey with agave nectar. Maintain a steady medium heat; if the oil is too hot, the outside will burn before the inside is fully cooked.
🍽️ Serving Suggestions
Serve warm with a drizzle of local honey or a scoop of coconut ice cream for a decadent dessert. Pair with a cup of hot Jamaican Blue Mountain coffee or spicy ginger tea. For a traditional breakfast, serve alongside a few slices of hard dough bread. Garnish with fresh tropical fruits like mango slices or passion fruit pulp to add a tart contrast. Enjoy as a snack with a cold glass of sorrel drink or limeade.