Banana fritters were invented by British people living in India, and this specific recipe originated in Agra in 1902. As the recipe is old, it is slightly outdated, so we have adjusted the ingredients through trial and error to improve the recipe for ease of cooking and taste.
We found that if you use less flour, the fritters will have a banana texture, and they tend to get stuck to the frying pan. Using the amount we recommend will make them easier to cook and have a smoother pancake texture.
The texture of these fritters is soft, and they taste similar to crepes. The amount of sugar depends on your preference. Feel free to use more or less, depending on your taste. They are a very nice treat with maple syrup on top, and instead of ghee to cook them, you can use vegetable oil; we like to use groundnut oil because of its neutral flavour. This recipe makes up 16 banana fritters. There are many ways to make banana fritters, you can finely dice the banana or you can slice them long ways into strips. The turmeric is optional, its main purpose is to make the banana fritters look golden brown.
- Egg (1)
- Salt (Pinch)
- Sugar (1 tsp)
- Flour (3 tbsp)
- Milk (150ml)
- Bananas (3)
- Caster sugar
- Turmeric (1/8 tsp -optional)
Whisk egg with salt and sugar and fold in the flour and milk to form a batter. Finely chop the bananas or slice them then add to the batter. Heat ghee or oil in a frying pan, then add a tablespoon of batter to make a 3-inch fritter.
When golden brown on one side, turn it over. When cooked, drain on kitchen paper and sieve caster sugar on top of them and serve whilst hot.