Banana Corn Fritters

4 Reviews
From: EatingWell Magazine February/March 2006

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.

Ingredients 5 servings

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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a baking sheet with cooking spray.
  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.
  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.
  4. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
  • Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.
  • Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 2 cakes
  • Per serving: 231 calories; 8 g fat(1 g sat); 4 g fiber; 39 g carbohydrates; 5 g protein; 19 mcg folate; 38 mg cholesterol; 9 g sugars; 0 g added sugars; 150 IU vitamin A; 6 mg vitamin C; 66 mg calcium; 1 mg iron; 331 mg sodium; 286 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 fruit, 1 fat

Reviews 4

August 29, 2012
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By: Amanda
Great Idea The flavor is so good. I believe I did add a little too much Paprika, so I'll be careful next time. Also with some of the fritters I let them in the pan for a little bit too long. If you have a non stick skillet, I don't think you really need any oil. My second batch didn't have any and turned out better than the first. I enjoyed this with the Iberian-Style Sausage and Chicken Ragu', hmmmm heavenly. Pros: Awesome idea to get rid of bananas Cons: be careful of overly frying it in pan
June 07, 2011
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By: ellery.ward
very yummy didnt use the right kind of pepper - used chili powder. cooked nicely, timing was correct for me. tasted very good. Pros: easier to make than expected Cons: wish it didnt need so much oil, as thats probably where a bunch of the calories come from
April 19, 2011
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By: amandalewis0806
sweet and spicy I agree with wrekdiv! They are delicious and they have a plantain taste. I didn't quite use enough oil in the pan and I think the heat was a bit too low, so the cakes turned out resembling a pancake rather than a fritter. Nonetheless, they still complimented the Black Bean soup I made with them! Pros: really easy
January 02, 2011
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By: EatingWell User
Yummy Wouldn't change a thing in this recipe! Very easy to make. Has a plantain flavor and would go well with a mexican dish. Pros: Easy to make Cons: requires frying and then baking