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Jamaican Banana Fritters

Jamaican · Breakfast · Easy

Jamaican Banana Fritters

Total
28 min
Prep
10 min
Serves
4
Calories
285
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Ripe bananas and warm spice make small skillet fritters with caramel-brown edges and soft centers. No eggs or milk are needed for the batter.

Very ripe fruit does the binding in Jamaican Banana Fritters, giving the batter enough moisture to hold the flour together. A shallow layer of oil crisps the edges while the banana inside stays soft and fragrant with cinnamon and nutmeg.

Use bananas with plenty of brown freckles and mash them thoroughly. Keep the fritters small and fairly flat; thick mounds can brown outside while leaving a gummy layer of flour in the middle.

SweetCrispy30 MinuteBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Mash the peeled bananas in a bowl until nearly smooth. Stir in the vanilla extract, cinnamon, nutmeg, brown sugar and salt.

  2. Fold in the all-purpose flour just until no dry patches remain. The batter should fall from a spoon in a thick mound.

  3. Heat half the vegetable oil in a 10-inch skillet over medium heat. Add four 2-tbsp portions and spread each to about 1/4 inch thick. Fry for per side until deeply golden and set through the center.

  4. Transfer to a rack or paper towels. Repeat with the remaining batter in two more batches, adding the remaining oil as needed and lowering the heat if the edges darken too fast. Serve warm; makes about 12 fritters.

Forkue tips

  • Let the first fritter tell you about the heat: its center should be soft with banana but free of wet flour paste.

Storing and reheating

Best freshly fried. Refrigerate leftovers for up to 2 days and re-crisp on a rack in a 375°F oven. Avoid stacking them while warm, which traps steam against the crust.

Kitchen gear

SkilletTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

285Calories
4gProtein
51gCarbs
9gFat

Jamaican Banana Fritters: FAQ

Can I use frozen bananas?

Yes. Thaw them and drain off excess watery liquid before mashing. Start with the same amount of fruit and aim for a thick, spoonable batter.

Why are the fritters greasy?

Cool oil soaks into the batter before a crust forms. Heat the skillet first and leave space between fritters so the oil temperature recovers quickly.

How do I store and reheat Jamaican Banana Fritters?

Best freshly fried. Refrigerate leftovers for up to 2 days and re-crisp on a rack in a 375°F oven. Avoid stacking them while warm, which traps steam against the crust.

How long does Jamaican Banana Fritters take?

About 28 min in total: 10 min prep and 18 min cooking.

What do I need to make Jamaican Banana Fritters?

The key ingredients are bananas, vanilla extract, ground cinnamon, ground nutmeg and all-purpose flour, plus pantry basics.

Any tips for Jamaican Banana Fritters?

Let the first fritter tell you about the heat: its center should be soft with banana but free of wet flour paste.

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