← 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

desserts-4-today Desserts 4 Today
by Abby Dodge
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?