Crispy on the outside and tender-sweet on the inside, these classic Filipino banana fritters turn ripe saba bananas into a beloved merienda treat. A simple flour batter coats each banana slice before a quick fry in hot oil, yielding golden fritters perfect with a dusting of sugar or a dipping sauce.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings (about 16 fritters)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 15 gFat
- 3 gSaturated Fat
- 58 gCarbs
- 4 gFiber
- 24 gSugar
- 6 gProtein
- 180 mgSodium
- 460 mgPotassium
- 65 mgCalcium
- 1.6 mgIron
- 12 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the batter
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 large egg
- 3/4 cup whole milk
- 1/2 teaspoon vanilla extract
For the fritters
- 6 ripe saba bananas (or 4 ripe plantains), peeled and sliced lengthwise into 1/2-inch thick pieces
- 2 cups neutral frying oil (such as canola or vegetable)
- 1/4 cup granulated sugar, for dusting
Directions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the egg lightly, then whisk in the milk and vanilla extract. Pour the wet mixture into the dry ingredients and stir just until a smooth, lump-free batter forms; the consistency should coat the back of a spoon.
- Heat the oil in a heavy-bottomed pot or deep skillet over medium heat to 350°F (175°C), using a thermometer to monitor the temperature.
- Pat the banana slices dry with paper towels, then dip each piece into the batter, turning to coat fully and letting excess drip off.
- Carefully lower 4 to 5 battered banana slices into the hot oil and fry for 2 to 3 minutes per side, turning once, until deep golden and crisp. Work in batches to avoid crowding the pot.
- Transfer the cooked fritters to a paper towel-lined plate or wire rack to drain briefly.
- Repeat with the remaining banana slices, adjusting heat as needed to maintain 350°F between batches.
- Arrange the warm fritters on a serving plate and dust generously with sugar. Serve immediately while hot and crispy.
Cook’s Notes
- Saba bananas are traditional and hold their shape best when fried; very ripe plantains are a good substitute if saba is unavailable.
- Keep oil temperature steady at 350°F–too cool and the fritters absorb oil; too hot and the batter browns before the banana warms through.
- For extra aroma, add a pinch of ground cinnamon or a tablespoon of toasted sesame seeds to the batter.
- Serve with a side of sweet coconut jam (matamis na bao) or a quick caramel dip for an indulgent twist.
- Eat the fritters fresh; they lose their crispness quickly as they cool and steam in their own residual heat.
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