Banana Corn Fritters

February/March 2006

Your rating: None Average: 3.8 (36 votes)

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.

Banana Corn Fritters

4 Reviews for Banana Corn Fritters

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.

Awesome idea to get rid of bananas
very yummy

didnt use the right kind of pepper - used chili powder. cooked nicely, timing was correct for me. tasted very good.

easier to make than expected
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!

really easy

Wouldn't change a thing in this recipe! Very easy to make. Has a plantain flavor and would go well with a mexican dish.

Easy to make

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