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Last Saturday night, as I was planning to make dinner, I noticed that I had some bananas that were spotting and starting to go bad.
Usually if I have one or two bananas going bad, I'll make Oven-Baked Banana French Toast, Banana Cinnamon Oatmeal, or Banana Whole Wheat Pancakes. But this time I had 6, count 'em, 6 bananas to use up. Too many for any of those recipes.
So I decided to make some banana fritters!
Banana fritters are sort of like pancakes, but have less batter and more bananas. And they are fried, not just cooked in a greased skillet.
I served the fritters with some leftover honeydew and cantaloupe, and because this recipe is a little low on protein, I made sure the kids each had a big glass of milk with it.
Here's the recipe:
6 overripe bananas
1/2 cup sugar
2 eggs, beaten
3/4 cup all-purpose flour
1/4 cup canola oil
In a large bowl, mash the bananas. Add the sugar, eggs, and flour, and mix until the ingredients are incorporated.
In a large skillet, heat the oil over medium heat. Add the batter in spoonfuls - fritters should be about 2-3 inches in diameter. Cook until the edges are browned. Flip the fritters over and cook the other side until browned. Remove to a plate covered with paper toweling to allow oil to be absorbed. Place fritters on a metal baking sheet in a 250 degree oven until ready to serve.
Repeat until all of the batter is used up, adding oil to the skillet as necessary.
Makes about 24 fritters.
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