Recipe courtesy of David Rosengarten

Banana Fritters

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: about 2 dozen
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1 recipe beer batter (below)

1 tablespoon grated orange rind

3 bananas

2 tablespoons dark rum

1 tablespoon sugar

Vegetable shortening for deep frying

All-purpose flour for dredging

Fritter Glaze, optional, recipe follows


1 cup all-purpose flour

1/4 teaspoon salt

1 cup flat beer

2 teaspoons vegetable oil

2 medium egg whites, beaten until they hold stiff peaks


3/4 cup sugar

3/4 cup water


  1. Have fritter batter, combined with orange rind ready. Cut the bananas into 1-inch pieces. In a bowl combine rum and sugar, stir in bananas, and let macerate for 30 minutes. In the deep fryer heat enough shortening to measure 3 inches deep, at 375 degrees. In a bowl dredge the banana pieces in flour, shaking off the excess. Working in batches, dip the bananas in the batter, let the excess drip off, and fry them in the shortening, turning them, for 1 to 2 minutes or until golden. Remove fritters with a slotted spoon and drain on paper towels. Drizzle with glaze if desired.;


  1. Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites. Yield: 2 1/2 cups;


  1. Combine sugar and water in a saucepan and stir over medium heat until the sugar dissolves.
  2. Yield: about 1/12 cups
  3. Suggested drink: Le Haut Lieu Vouvray, 1989