Banana Vanilla Fritters

Olivia Homecook
by Olivia Homecook
10 Fritters
25 min

These little nuggets are fluffy and packed with the natural, jammy sweetness of bananas! The batter, once fried, ends up being incredibly light due to the soda water and baking powder, which is the perfect contrast to the bananas.

While you may find some banana fritters use bananas that have been quartered or thickly sliced, I went for bite-sized pieces, which results in a product that has pockets of bananas throughout. It also makes it slightly quicker to prepare as you can roughly toss the pieces bananas in cornstarch and then into the batter, and scoop said batter into the oil, which doesn't call for a delicate hand.

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Recipe details
  • 10  Fritters
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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For the bananas
  • 4 ripe bananas, peeled and cut into bite-sized pieces
  • ½ cup cornstarch
  • vegetable oil for deep frying (approx 2 cups)
  • icing sugar, to serve
For the batter
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 egg, lightly beaten
  • 1⅓ cup cold soda water

Fill up a wok or a nonstick pot with oil and heat over medium-high heat.
Cut the bananas into small bite-sized pieces. Set aside while making the batter.
In a bowl, add all-purpose flour, baking powder, vanila extract, salt. Mix and combine with a hand whisk. Add the egg and soda water, whisk quickly until fully incorporated.
Sprinkle cornstarch onto a plate. Toss and roll the banana pieces in the cornstarch until they are completely covered, then add the bananas into the batter.
Using a laddle, scoop up around ¼ cup of the batter and drop into the hot oil. Cook the fritters, turning them every so often, until golden brown and crispy. Drain on paper towels.
Dust with icing sugar before serving.
  • If the batter is too thick, pour a small amount soda water and mix, if too thin, add a little more flour.