Banana Fritters
Banana Fritters are a traditional Cape Malay sweet treat that are loaded with bananas, a touch of spice and fried to perfection! Ramadan traditions include sharing treats with your neighbours to enjoy at iftar (the evening meal at sunset). Banana fritters are a nostalgic sweet treat to share. This recipe is adapted from Fatima Sydow’s recipe.
INGREDIENTS
1 egg
1/2 cup milk
1/4 cup buttermilk
tbsp melted butter
1 tbsp sugar (adjust to your taste)
1 tsp vanilla or caramel essence
2 bananas mashed or cut up (adjust to your taste)
1 cup of cake flour
1 tsp baking powder (if you are using self raising flour instead of cake flour do not add any baking powder)
Pinch of salt
Pinch of cinnamon
Vegetable or sunflower oil to fry
Cinnamon sugar to sprinkle
METHOD
- In an AMC 24 cm Dome combine the egg, milk, buttermilk, butter, sugar and vanilla or caramel essence. Add half of the roughly mashed banana.
- Add the flour, baking powder, pinch of cinnamon and salt. Mix thoroughly with a spatula. Add the remaining banana to the batter.
- Heat a 24 cm or 28 cm Chef's Pan pan over a medium heat until the Visiotherm® reaches the first red area. Spread the oil over the base, enough to shallow fry, and place spoonfuls of the mixture into the hot oil. Fry on either side until brown. Remove the fritters from the oil and drain on a paper towel.
- Sprinkle the fritters with cinnamon sugar, serve warm and enjoy.
Useful Tips:
- Test the temperature of the oil before adding the fritters. Too hot and the outside will brown before cooking inside. Too cold, it will soak up too much oil.
- Always use clean cooking oil.
- To avoid soggy fritters, be sure not to overcrowd the pan, only fry a few at a time.
Cookware we used
