Delicious Jamaican Banana Fritters – Quick and Easy Recipe (2024)

FAQs

Why are my banana fritters sticking to the pan? ›

Use All-Purpose flour and ensure there's enough flour in your batter – Too little flour and too much bananas will make your fritters either; stick to your pan, absorb lots of oil, or fall apart.

Banana fritters are an easy, quick, and delicious way to make use of very ripe bananas. The recipe calls for just a few ingredients that everyone should readily have on hand—bananas, flour, sugar, milk (or water), vanilla, and cinnamon—so these fritters are easy to prepare, cook, and eat!

“Banana fritters originated in West Africa and soon spread throughout the Caribbean,” Robinson says. “They're literally mashed overripe bananas, flour, sugar, spices and milk. They're mixed, pan-fried, and dusted with sugar, cinnamon and nutmeg.

deep fried banana or plantain. A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. It is common in Southeast Asia and South India.

Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!

Now, your flour-dredged chicken needs to pass through something wet so that the breading will stick. Use beaten egg, any kind of milk, or a combination of both, and then dip the pieces into the breading.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

They are made from salted codfish that is flaked and mixed into a flavorful batter, then deep fried until golden and crispy. Traditionally a popular Jamaican breakfast dish but can also be served as an appetizer. For more Jamaican recipes, try my Coconut Curry Shrimp and Jerk Chicken Pasta.

The Jamaican banana, often called “Jamaican Plantain,” is a well-known and useful banana variety. It is a common ingredient in Caribbean cooking and is distinguished by its bigger size and higher level of starchiness than standard bananas. Like the Iholena Banana, it can be used in place of starches like potatoes.

Plantains are larger than bananas, have a thicker skin and a higher starch content. Plantains can be eaten when ripe (yellow or brown skin) or unripe (green skin) and are used in sweet and savory applications. Plantains are frequently cooked like vegetables in Caribbean, Latin American and African cuisines.

What are American fritters? ›

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties. Fritter. Carrot and chickpea fritters.

Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is also known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries. It can be challenging to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere.

fritter. noun [ C ] /ˈfrɪt̬·ər/ pieces of fried batter (= a mixture of flour, egg, and milk) usually containing fruit, vegetables, or meat: corn/potato/apple fritters.

First, the zucchini may have been too wet; this is why squeezing it is so important! The second most common reason is that the fritter sticks to the pan, so when you go to flip it, it comes apart. Using enough oil in the pan to coat it well—and adding more oil to the pan if needed—will help with this.

Tostones (also known as Patacones) are slices of unripe, green plantains that have been fried, smashed, and fried again until crisp.

If you have a non-stick frying pan, opt for that as well. If you don't have one, no worries! Try a medium high heat and let the pan heat up before adding the oil, let that heat too before adding the fritters and let it fry for as long as possible.

It's all about pan prep

Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.

Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for.

The vegetable oil in the batter should help the sticking but it's also important to use a good non-stick pan and to grease it well with extra vegetable oil or a little butter. I tend to add a splash of oil to the pan and use a piece of kitchen roll to wipe it around the pan so you get even coverage.