Banana Corn Fritters

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Banana Corn Fritters

Banana Corn Fritters

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

Serves 5

Prep Time 20 min

Total Time 30 min.

Ingredients

  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4-1 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
  • 1 1/4 cups roughly mashed bananas, (about 3 medium)
  • 1 large egg
  • 2 tablespoon milk, or buttermilk
  • 2 tablespoon canola oil, divided

Cooking Directions

Step 1

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Step 2

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Step 4

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.


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