Banana fritters taste delightful
Banana fritters has no good Norwegian translation. It is not the same as fried bananas, because you make a batter with mashed bananas, which is then fried. They are commonly used in the Caribbean islands and in South Africa. You will still find varieties in most countries that grow bananas. In those countries, they are served for breakfast, lunch and dessert. There they are incredibly popular, and if you first have made them, you understand why. They are easy, cheap and quick to make. Freshly fried and warm they taste delightful. If you wish, you can also add a little more milk into the batter, and use the batter for banana pancakes. They also tastes wonderful.
3 ripe bananas
1 dl milk
25-30 g butter
2.25 dl spelt flour (fine)
3 tablespoons demerara sugar alternative ordinary white
1 ½ teaspoon baking soda
½ teaspoon of salt
1 teaspoon of vanilla sugar
1/5 teaspoon of ground cinnamon (can be omitted)
A pinch of ground nutmeg (can be omitted)
1-0,75 liters of neutral oil for frying
Syrup, maple syrup or icing sugar
Directions: Banana fritters
- In a bowl, or food processor, mash bananas. Melt the butter.
- Add milk, eggs and melted butter. Run or mix until you get a nice smooth batter.
- In a separate bowl, mix all the dry ingredients. Mix the dry ingredients into the banana batter until you get a smooth batter a little thicker than pancake batter.
- Let the batter rest for about five minutes time.
Frying: In a thick saucepan with fitting high edges, or frying machines, heat the oil to 190˚C. Drop now approximately 1 tablespoon of batter in the oil and fry for a 3-5 minutes until brown on all sides. Place banana fritters on paper towel to drain of the excess oil.
Served: Warm with a little ice or whipped cream. Drisle over some syrup or sprinkle over icing sugar. Decorate with lemon balm and some cut banana bites if you prefer.
Allergy: Gluten and lactose. Easy to make lactose-free using lactose-free milk. Gluten-free flour should do quite good to use. High FODMAP contents, due to those ripe bananas have a high FODMAP content. If you use more solid but yellow bananas, as well as lactose-free milk, you get a low amount of FODMAP.