Banana Fritters (Goa)

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A rarity for me is to follow a recipe exactly; the only thing I changed was I used four over ripe bananas as it didn't make sense to only use the three that were called for in the recipe. That said, all quantities in this recipe are accurate, including the three minute turn time. It was very easy to make and even my husband who hates "new" food ate some of the fritters and got excited about it (another rare event, so this is a keeper that I put it in my recipe box. Hopefully, you'll have more than one person to cook for cuz this makes a lot!

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I was looking on the internet for something different to sell and I came across this one. I made these fritters to sell at a basketball game and people were a little hesitant to buy them....oh but once they tasted them they came back for more. It is an excellent recipe.

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I modified the recipe since I had only 1.5 bananas and I wanted something more savory. I added 2 ripe plantains, increased the milk to 1cup, added 2 teaspoons of italian seasoning and used 3 regular eggs. I removed the sugar, and the nutmeg, keeping the cinnamon. In addition, instead of deep frying in balls, I fried them like pancakes in a skillet, with much much less oil. The result was pancake-like plantain-banana fritters. There was a faint sweetness from the ripe bananas, just enough to eat with either jam for breakfast, on its own, or with stew/sauce. My husband couldn't stop eating it. Thanks Emeril for the starter.

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they were the best.