Jamaican Banana Fritters

 
The above picture is of the gluten free version*

The above picture is of the gluten free version*

I remember growing up eating these fritters when I visited my dad, and my step mom would make them with breakfast every so often. Unlike a typical American fritter, these are a slightly sweeter, denser, chewier version of a fritter, almost dumpling like, and are meant to be served as an accompaniment with breakfast. I add shredded coconut in mine which is not traditional, so you can skip this if you don’t like coconut, or if you don’t have it on hand.

Tips: You can use any kind of oil to fry, but I prefer coconut for the taste, and because it’s healthier than vegetable or canola.

This is a recipe that is slightly interchangeable so if you want to switch up the spices, go ahead! Use what you have on hand. These fritters also happen to be vegan, and you can make them gluten free by substituting regular flour for a gluten free flour. I found that the Bob’s Red Mill All Purpose Baking Flour works wonderfully, but feel free to experiment with other flours!

Ingredients:

  • 2 tbsp coconut oil 

  • 1 very ripe banana mashed 

  • 1/4 cup regular flour (or gluten free baking flour)

  • 2 tbsp sweetened shredded coconut 

  • 1 tbsp brown sugar

  • 1/2 tsp vanilla

  • 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 pinch of salt

Directions

  1. Melt coconut oil in a medium sized saucepan over medium heat

  2. Combine the rest of the ingredients in a bowl, don’t over mix

  3. Spoon about 2 tbsps of mixture at a time into the pan (should yield about 3-4 small fritters) and cook on each side for about 2-3 minutes until the edges are golden brown.

  4. Remove from the pan and rest on a paper towel lined plate to drain excess oil, serve immediately.

 
BreakfastBeatrice walkerComment