Cinnamon Banana Fritters
Sweet and crunchy banana fritters, a street food classic - gluten, dairy and nut free - and paleo and AIP compliant, too.
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I'd stand there, looking up at the menu, wondering what they were like, but I'd always have to walk home with my battered sausage and chips instead, because I wasn't allowed one. Boo.
So when I was old enough to go to the chip shop by myself I bought one. And they were everything I thought they would be - sweet, soft, hot and crisp.
And, as I've been feeling nostalgic lately, I decided to paleo-fy (or AIP-ify) them. Because everyone should be able to have a banana fritter from time to time.
Just a thing. Some versions - you find these often in Chinese takeaways - have these batters drenched once cooked, in a sweet honey or sugar syrup. But I don't think it needs it. The banana inside will be meltingly toffee-like and sweet enough.
Oh, and these are dusted in cinnamon. And they're really good.
But don't take my word for it.
Deep frying safety: don't overfill the pan with the fat, and never leave it unattended. Once you've finished making these fritters, turn off the heat and leave the pan and the fat to cool.
2 ripe, yellow bananas, peeled
half a cup of cassava flour
pinch of sea salt
quarter teaspoon ground cinnamon, plus extra for dusting
half cup of sparkling water
250g lard, for frying
Cut each peeled banana into 3-4 pieces and put to one side. Mix the batter ingredients together and whisk until smooth. Heat the lard in a medium-sized saucepan. Be aware that the hot fat will fizz and bubble up when you add the fritters so make sure you use a deep, wide-ish pan. Once the lard has melted and starts to crackle and shimmer, drop in a tiny amount of batter. If it fizzes and cooks in a little ball, the fat is ready for frying.
Dip the banana pieces in the batter and drop them gently into the fat, taking care not to splash. Fry for 2-3 minutes (you might want to do this in batches rather than over-crowd the pan). Turn them over with a long-handled, metal slotted spoon to make sure they brown evenly. Once crisp and sizzling, lift them out and drain onto a clean paper towel or kitchen paper. Turn off the heat under the oil and leave to cool.
While hot, scatter with a little more cinnamon, and eat while hot. Cool a little before serving, they'll be very hot inside.
Get your cassava flour here...
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