Crispy Fried Bananas - Banana Fritters

Ingredients

• 80 ml (⅓ cup)oat milk (or soya milk, almond milk or coconut milk)
• 24 g (3 tbsp)cornflour
• 55 g (½ cup)breadcrumbs
• 1banana
• 240 ml (1 cup), or enough to fill the pan to about 3.8 cm (1½ inches)vegetable oil
• 1egg
• 55 g (½ cup)breadcrumbs
• 1banana
• 240 ml (1 cup), or enough to fill the pan to about 3.8 cm (1½ inches)vegetable oil

Instructions

1. 1

   Prepare the coating

   Beat the egg in a small bowl and set it aside. For the egg-free option, mix 24 g (3 tbsp) cornflour with 80 ml (⅓ cup) oat milk in a small bowl instead. The egg coating gives a more golden finish, though the flavours are similar.

2. 2

   Set out breadcrumbs

   Put 55 g (½ cup) breadcrumbs in a small bowl and set aside.

3. 3

   Cut the banana

   Peel the banana and push five cocktail sticks into it. Cut between the sticks to make five chunks, each about 3.8 cm (1½ inches) long.

4. 4

   Coat the chunks

   Dip a banana chunk in the egg or oat-milk mixture, then coat it thoroughly in the breadcrumbs. Dip it in the wet mixture once more and return it to the breadcrumbs. Set aside and repeat with the remaining chunks.

5. 5

   Heat the oil

   Pour 240 ml (1 cup) of oil into a small saucepan, or add enough to reach about 3.8 cm (1½ inches) deep. Heat to medium, about 175°C (350°F). To check it, drop in a few breadcrumbs: they should bubble finely and spread through the oil.

6. 6

   Fry until golden

   Carefully add the banana chunks to the hot oil and fry for about 3 minutes, until golden brown. The oat-milk coating should crisp, though it will not brown as deeply as the egg coating.

7. 7

   Serve with toppings

   Transfer the fritters to a serving plate and add honey, sweetened condensed milk, chocolate syrup, ice cream or cinnamon. The centres will be very hot, so leave them to cool for at least 2 minutes before eating.

What are banana fritters?

Banana fritters are pieces of banana coated and fried until crisp outside and soft within. This version takes inspiration from Chinese Lunar New Year celebrations, when their golden shape is likened to gold ingots.

Double coating the banana with wet mixture and breadcrumbs helps build a thicker crust. Choose egg for a richer golden colour or the cornflour-and-oat-milk mixture for the vegan option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 0g protein, 0g carbs, 0g fat.

The banana supplies most of the carbohydrates, while the breadcrumbs add further carbohydrate and the frying oil contributes most of the fat. The egg coating adds some protein; the vegan coating does not include that ingredient. For a more balanced plate, serve the fritters as a dessert after a meal that includes vegetables and a protein source.

Choosing the coating

Egg: beat it until smooth so it clings evenly to the banana and helps the crumbs turn golden as they fry.

Vegan mixture: stir the cornflour and oat milk together until lump-free. It provides a coating for the breadcrumbs, though the finished fritters will be paler.

Why coat twice?

First layer: dip each piece in the wet mixture, then roll it in breadcrumbs so the surface is covered.

Second layer: dip it again and coat it in crumbs once more. Work gently so the banana stays in chunks and the crumbs adhere rather than falling away.

Getting the oil ready

Oil depth: use a small saucepan with enough oil to reach about 3.8 cm (1½ inches), as the method specifies. Take care when adding the coated fruit, since the oil can spit.

Temperature cue: the recipe calls for medium heat, about 175°C (350°F). Breadcrumbs dropped into the oil should make fine bubbles and spread through it.

When the fritters are done

Colour: fry for about 3 minutes, looking for a golden-brown crust with the egg coating. The vegan version may stay lighter even when crisp.

Centre: the banana becomes very hot and soft inside. Give the fritters at least 2 minutes to cool before biting into one.

Toppings and serving

Sweet toppings: honey, sweetened condensed milk and chocolate syrup all complement the banana. Add a little at a time so the crisp coating does not get soggy too quickly.

For a dessert plate: serve with ice cream or a dusting of cinnamon, as suggested in the recipe. Eat soon after frying for the best contrast between the crust and centre.

Recipe notes & tips

• Cut between the cocktail sticks to make five similarly sized pieces.
• Coat each piece twice so the breadcrumbs cover it thoroughly.
• Test the oil with a few breadcrumbs before frying the banana.
• Fry in batches if needed to avoid crowding the small saucepan.
• Let the fritters cool for at least 2 minutes before eating.
• Add sweet toppings just before serving to help keep the crust crisp.

Variations

• Vegan coating: replace the egg with the cornflour-and-oat-milk mixture described in the method.
• Alternative milk: use soya, almond or coconut milk instead of oat milk for the vegan coating.
• Chocolate finish: drizzle the fried banana with chocolate syrup just before serving.
• Cinnamon topping: dust the fritters with cinnamon for a simple finish.
• Ice-cream serving: add a scoop of ice cream alongside the hot fritters.

Common mistakes to avoid

• Uneven chunks: cut between the five cocktail sticks to make pieces of similar size.
• Patchy coating: dip each banana piece twice in the wet mixture and breadcrumbs.
• Oil too cool: wait until test crumbs bubble finely and spread through the oil before frying.
• Overcrowded pan: fry in batches so the banana pieces have room in the oil.
• Eating too soon: leave the centre to cool for at least 2 minutes, as it stays very hot.

How to store

These fritters are best eaten freshly fried, while the coating is crisp. If storing leftovers, cool them and refrigerate in a covered container, then reheat in an oven until hot; the breadcrumb coating may soften during storage.

Frequently asked questions