Banana Corn Fritters

Directions

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

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.