Banana

Banana fritters can be tricky to master—it’s all about getting the batter just right. Try this recipe, adjusting the quantities as required, and serve with vanilla ice cream for a delightfully warm and crispy dessert.

Banana and sultana fritters Recipe

Ingredients

2 very ripe bananas, peeled and mashed (George’s Fruit & Veg, Stalls 9-14, H Shed)
¼ cup chopped sultanas (Nut Trek, Shop 55-56, Dairy Hall)
⅓ cup desiccated coconut (Nut Trek, Shop 55-56, Dairy Hall)
few drops vanilla extract (Nut Trek, Shop 55-56, Dairy Hall)
pinch cinnamon (Green Valley Spices, Stalls 36-40, B Shed)
freshly grated nutmeg (Nut Trek, Shop 55-56, Dairy Hall)
3 tbsp caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
5 tbsp cornflour (Nut Trek, Shop 55-56, Dairy Hall)
¼ baking soda (Nut Trek, Shop 55-56, Dairy Hall)
2 tbsp milk (Market Organics, Stalls 45-55, I Shed)
vegetable oil, for deep-frying (Market Organics, Stalls 45-55, I Shed)

Method

In a bowl, combine all the ingredients except the oil. Set aside for about 15 minutes.

Heat the oil in a large frypan over medium-high heat. Test whether the oil is hot enough by dropping in a little batter—if it sizzles the oil is ready (If the batter splits it isn’t thick enough—add more cornflour to thicken it.)

When the oil is ready, drop tablespoonsful of the batter into the oil and fry until all sides have turned a rich golden-brown.

Remove cooked fritters to a plate lined with paper towel as you go.