fritter recipe

Banana Fritters

Banana Fritters

I had some ripe bananas and wanted to do something different with them. That is where the idea for these fritters came from. I was going to be making some doughnuts later that day, so I would already have hot oil ready for frying. Seemed like a great idea. I was quite pleased with how they turned out. Only a few ingredients, too. Simple to make and a nice change from banana bread.

I started with a couple of bananas, which I peeled and mashed with a fork. I purposely left some small chunks of banana. Then I added eggs and sour cream. I knew the sour cream would add richness and help keep the fritters tender. I also used cinnamon, both in the batter and in the powder sugar I rolled the finished fritters in. I like the combination of banana and cinnamon.

 

The fritters puffed up beautifully when fried. They were just a little crisp on the outside, tender and light in the middle. There is no sugar in the batter. The only sweetness comes from the bananas and the cinnamon powdered sugar I  rolled them in. I think they would be great with a powdered sugar glaze, too.

So here is the recipe. A fun way to use ripe bananas, for sure.

 

Banana Fritters

 

2 large ripe bananas

2 eggs, beaten

½ c. sour cream

1 t. cinnamon

2 c. flour

2 t. baking powder

1 t. baking soda

Oil for frying

1 c. powdered sugar

1 t. cinnamon

 

Peel bananas. Mash bananas with a fork, leaving some smaller chunks. You should end up with about a cup of mashed bananas. Combine in a small bowl with the eggs, sour cream and cinnamon. Combine flour with the baking powder and baking soda and stir into the banana mixture. Heat oil in a pot to 350 degrees. Oil should be at least a couple of inches deep. By rounded tablespoonful drop batter into the hot oil to fry. Only do a few at a time, so you don’t overcrowd them, or bring the temperature of the oil down too much. Fry until golden brown. It will take several minutes. Remove with slotted spoon and drain on paper towels. Repeat with all the batter. You will end up with 2-3 dozen fritters.

Once the fritters are cooled down you can roll them in powdered sugar, cinnamon sugar or even make a powdered sugar glaze. I combined cinnamon with a little powdered sugar and rolled the fritters in that. The cinnamon worked nicely with the bananas.

 

 

Sweet Potato Fritters

Sweet Potato Fritters

Sweet Potato Fritters

I found myself with a cup of leftover mashed sweet potatoes. I decided to play around and see if I could turn them into a dessert. I added eggs, flour, baking powder and a few other things, fried them up in oil, and ended up with a pretty decent fritter. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. If you ever find yourself with some leftover sweet potatoes – now you have a fun way to use them.

 

Sweet Potato Fritters

1 c. cooked, mashed sweet potatoes

2 eggs

2 T. brown sugar

2 t. baking powder

1 t. cinnamon

1/2 t. baking soda

1/2 t. nutmeg

1/2 t. salt

1 1/2 c. flour

oil for frying

cinnamon sugar for rolling- powdered sugar would work, too

In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes.  Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.

* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.

 

Ricotta-Cinnamon Fritters

Ricotta-Cinnamon Fritters

Ricotta-Cinnamon Fritters

Still recovering from a wonderful day of making doughnuts with old and new friends. As promised I will be posting recipes for all the doughnuts we made on Fat Tuesday. I’ll start with the Ricotta Cinnamon Fritters. Light and not too sweet. They are also easy to make.

Ricotta-Cinnamon Fritters

3/4 c. flour

2 t. baking powder

1/2 t. salt

1 T. cinnamon

1 c. ricotta cheese

2 eggs, beaten

3 T. sugar

2 t. vanilla

Powdered sugar for dusting

oil for deep frying

Heat oil to 370 degrees in heavy saucepan. While oil is heating combine dry ingredients with cinnamon and set aside. Beat together cheese, eggs, sugar and vanilla until smooth.  Stir in dry ingredients. Working in batches spoon batter by level tablespoonfuls into hot oil, turning occasionally until golden brown, about 3 minutes in all. Transfer with slotted spoon to paper towels to drain. Dust with cinnamon sugar or powdered sugar and serve. Makes about 3 dozen.