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Loading...Crispy on the outside and pillowy on the inside, these Liberian banana fritters are a beloved street-food treat made from very ripe plantains mashed with flour, warm spices, and a hint of vanilla, then fried to a deep golden brown. Served warm with a dusting of powdered sugar and a drizzle of honey, they are an irresistible sweet snack or quick dessert.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
YieldAbout 12 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 2.5 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 20 gSugar
- 5 gProtein
- 175 mgSodium
- 380 mgPotassium
- 35 mgCalcium
- 1.5 mgIron
- 12 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the batter
- 3 very ripe plantains (black skins), peeled
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
For frying and serving
- 2 cups peanut or vegetable oil, for frying
- Powdered sugar, for dusting
- Honey or warm maple syrup, for drizzling
- Fresh lime wedges, for serving
Directions
- Peel the very ripe plantains and place them in a large mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth with just a few small lumps remaining.
- Add the beaten egg and vanilla extract to the mashed plantains and stir until evenly combined.
- Sift the flour, sugar, baking powder, cinnamon, and salt into a separate bowl and whisk to combine.
- Gently fold the dry ingredients into the plantain mixture until just incorporated, being careful not to overmix; the batter should be thick, smooth, and droppable.
- Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C), about 1.5 inches deep.
- Drop the batter by heaping tablespoons into the hot oil, frying 4 to 5 fritters at a time without overcrowding the pan.
- Fry for 2 to 3 minutes per side, turning once with a slotted spoon, until deep golden brown and cooked through.
- Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- Dust the warm fritters with powdered sugar and serve immediately with honey and lime wedges.
Cook’s Notes
- The blacker the plantain skins, the sweeter your fritters will be; avoid yellow or barely ripe fruit.
- Maintain oil temperature between 340 and 350°F for crisp, non-greasy fritters; let the oil recover between batches.
- Batter consistency should resemble thick pancake batter; add a tablespoon of water only if it feels too stiff.
- These fritters are best eaten fresh and warm while the exterior is still crisp.
- For extra warmth and depth, add a small pinch of grated nutmeg along with the cinnamon.
