Banana fritters is New Orleans breakfast classic |

Banana fritters is New Orleans breakfast classic

Associated Press
**FOR USE WITH AP LIFESTYLES** Banana Fritters are seen in this Monday, Feb. 2, 2009 photo. If you are looking for an alternative to pancakes for breakfast try these New Orleans inspired Banana Fritters. The batter coated banana pieces are intended to be deep-fried but could also be pan-fried like a pancake. (AP Photo/Larry Crowe)
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Whether or not you live in New Orleans, Mardi Gras is a fine excuse to sample one of the city’s breakfast staples. These banana fritters ” something of a cross between a doughnut and a pancake ” are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe.


Start to finish: 20 minutes

Makes about 15 to 20 fritters

2 medium bananas, ripe but firm, peeled and coarsely chopped

1 cup all-purpose flour

11⁄2 tablespoons granulated sugar

1 large egg, lightly beaten

1⁄4 teaspoon salt

2 teaspoons baking powder

1⁄2 cup milk

3 cups vegetable oil

Powdered sugar, to sprinkle

1⁄2 teaspoon cinnamon

In a medium bowl, combine the bananas, flour, sugar, egg, salt and baking powder. Add enough of the milk to form a thick pancake batter. You may not need all of the milk.

In a deep saucepan or in a deep fryer, heat the oil to 360 F. Once the oil is hot, drop the batter in by large spoonfuls, a few at a time, and fry until the fritters float to the surface and are golden brown, about 2 to 3 minutes.

Use a slotted spoon to transfer the fritters to paper towels to drain, then sprinkle with powdered sugar and cinnamon. Serve immediately.

Recipe adapted from “Cooking up a Storm,” edited by Marcelle Bienvenu and Judy Walker, Chronicle Books, 2008.