← Back to Search Results
frying Asian, Hawaiian
 Banana Fritters

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bananas are a common ingredient in South Pacific and East Asian cuisine. These batter-fried treats are served in fine restaurants and humble homes alike throughout Tonga. Although they’re usually made with green bananas, I’ve chosen ripe apple bananas for their tart flavor and firm texture. I’ve also added a little extra sweetness to the mix for that distinctive Choy touch.

Yield: Serves 6 to 8

Ingredients

  • ½ cups all purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1 (generous) cup buttermilk
  • 8 apple bananas, peeled and split
  • Oil for deep-frying
  • 1 cup granulated sugar for dredging fritters

Directions

Sift dry ingredients into a medium bowl. Combine egg and buttermilk, and stir into dry ingredients, mixing until well combined.

Place bananas carefully in batter. (They can rest in the batter, covered, until you are ready to fry them.)

Heat the oil to 350°F to 390°F, or until the oil gives off a slight haze.

Make sure bananas are well coated with batter before setting them in oil. Using a fork, place coated bananas in oil, and fry for 2 to 4 minutes, or until golden brown.

Remove from oil with tongs, and drain on several layers of paper towels.

Dredge drained fritters in sugar, and serve hot with ice cream or sorbet, caramel or chocolate sauce.


© 2002 Sam Choy, U'I and Steven Goldsberry
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

320kcal (16%)
11mg (1%)
10mg (17%)
12mcg RAE (0%)
440mg
34mg
3g
30g
3g
49g
26mg (9%)
162mg (7%)
11g (57%)
15g (23%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
west-coast-cooking West Coast Cooking
by Greg Atkinson
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
desserts-4-today Desserts 4 Today
by Abby Dodge
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?