Bananas in all forms—green, yellow, plantains—are eaten throughout Africa, both as a savory side dish and for dessert. Here, bananas play the starring role in a simple, crispy fritter that makes a great dessert or sweet snack. The batter is runny, so the fritters will be varied in size and shape.–Marcus Samuelsson
Makes 12 fritters
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Combine the bananas, cornmeal, sugar, and salt in a bowl and mash with a fork until smooth.
Heat 2 1/2 inches of oil in a deep pot to 350°F (175°C). Working in batches, add the banana mixture, a heaping tablespoon at a time, and fry until golden brown, about 2 to 3 minutes, turning once halfway through cooking. Remove from the oil with a skimmer or slotted spoon and drain on paper towels.
Before serving, drizzle with the honey.
Banana Fritters Recipe © 2006 Marcus Samuelsson. Photo © 2006 Gediyon Kifle. All rights reserved. All materials used with permission.