Banana Fritters

Yellow bowl with a banana fritter and honey, more fritters in the back on brown paper

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

Banana Fritters

  • Quick Glance
  • 15 M
  • 30 M
  • Makes 12 fritters
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  • 3 ripe bananas
  • 5 cups fine cornmeal
  • 1 teaspoon sugar
  • 4 teaspoons salt
  • 3 to 4 cups canola oil, for deep-frying
  • 2 tablespoons honey


  • 1. Combine the bananas, cornmeal, sugar, and salt in a bowl and mash with a fork until smooth.
  • 2. 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.
  • 3. Before serving, drizzle with the honey.


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