I based this on Diane Rattray’s Apple Fritter Recipe, but it wasn’t detailed enough and had too much salt for a banana version. Just to let you know, I split it in half up there. If your fruit is sweeter then add a whole teaspoon. For apple fritters, granny smith apples taste the best.
When checking the heat of the oil, get a small dollop of the batter with your spatula and drop it in the pan. If bubbles form gradually then you’re at the right heat. You can use a medium ice cream scooper for a large fritter (as shown above) or a baking tablespoon for small fritters. Check for doneness by poking it with a wooden toothpick, if the fritter rises with the pick 3/4 of the way then it’s done. For some reason when it’s fried it gets lighter.
For those counting calories, I provided the nutritional data for this recipe up top. I prefer whole foods, so I used whole wheat flour and coco(nut) sugar. You can use regular flour and refined sugar if that is what you prefer, but I have found that whole (less processed) ingredients give food a deeper flavor. Whole wheat is a bit nutty, and coco sugar tastes creamy.
This recipe is also lactose-free since the boyfriend is lactose intolerant. If you prefer almond milk, soy milk, or full cream milk go ahead. In the end, you are the one serving it, to your family and friends. Substitute what you must, it won’t taste exactly like mine or have the same nutrient count, but it will be yours =) Use ingredients you love and you will always enjoy your meal.
Recommended Tools & Materials:
- 1 Medium – large bowl, 1 small bowl.
- Sifter or strainer for sifting
- Whisk / hand mixer / stand mixer
- Thin silicone or rubber spatula
- Thick bottomed skillet or saucepan suitable for deep frying
- Oil for deep frying (at least 2″ high in your pan)
- Ice cream scooper
- Wax paper on a cooling rack
- 1 cup whole wheat pastry flour
- 1/4 cup coco sugar (You can use any raw unprocessed brown)
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup lactose-free milk
- 1 egg
- 1 1/4 cup chopped banana (about 2 bananas)
- oil for deep frying (at least 2″ high in your pan)
- 2 tsp butter
- 3 tbsp cooking peanut butter (this has salt but no sugar)
- 1/4 cup confectioners’ sugar, sifted
- Sift flour, sugar, salt and baking powder together in a medium to big bowl.
- Mix milk and egg together in a small bowl.
- Incorporate the dry and wet ingredients, pour the liquid in half at a time.
- Heat pan on high, and add oil. Keep on medium heat. Lay out a wax paper sheet on a wire rack if desired.
- Fold in copped banana, or other fruit of choice.
- Check heat in the pan by placing a little bit of the batter.
- Gently put the batter in the pan.
- Wait until golden brown, flip if necessary.
- While waiting, mix butter into peanut butter.
- Cool fritters on wax paper or rack.
- Ice the fritters with peanut butter and dust with powdered sugar.
- Plate and serve, or box and gift =)
Don’t forget coffee to go with it too!
- Leek Fritters (jjasonwhatsinseason.wordpress.com)
- Shrimp Fritters with Peanut and Coconut Sauce (Bolitas de Camaron con Salsa de Mani y Coco) (ecualombian.wordpress.com)
- Zoolbia (independent.co.uk)
- Mario Batali’s Macallan Apple Fritter Recipe (circleoffood.com)
- It’s National Fritter Day!! (brotengaragedoors.wordpress.com)