Banana Corn Fritters

Rating: 3.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

Gallery

Recipe Summary

total:
30 mins
Servings:
5

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

    Advertisement

  • 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.

  • 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.

  • Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips

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 Facts

Serving Size: 2 cakes
Per Serving:
231 calories; protein 5.3g; carbohydrates 38.8g; dietary fiber 4g; sugars 9.4g; fat 7.5g; saturated fat 0.9g; cholesterol 37.7mg; vitamin a iu 150IU; vitamin c 6.3mg; folate 19mcg; calcium 66.3mg; iron 0.8mg; magnesium 20.6mg; potassium 286.3mg; sodium 330.6mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1 fruit, 1 fat

Advertisement

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Amanda
Rating: 4 stars
08/29/2012
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 Read More
amandalewis0806@gmail.com
Rating: 4 stars
10/29/2011
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 Read More
EatingWell User
Rating: 3 stars
10/29/2011
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 Read More
Advertisement
ellery.ward@yahoo.com
Rating: 4 stars
10/29/2011
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 Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 08/03/2021