Banana Fritters (Frugal Food Thursday)

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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:

BANANA FRITTERS

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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