Stay Crisp Banana Fritters

The secret to banana fritters that actually stay crispy instead of going soggy is right there in the name, and it all comes down to technique.

Banana pieces get rolled in flour first, which creates a dry barrier between the fruit and the batter. That flour coating seals in moisture and gives the batter something to grip, resulting in a shell that stays shatteringly crisp even after the fritters cool slightly.

The batter itself is simple: sifted flour, baking powder, sugar, a beaten egg, and milk. Light enough to let the banana flavor shine through, sturdy enough to fry up golden and puffy.

Serve these hot. They are incredible on their own, dusted with powdered sugar, or drizzled with honey.

Pro Tips

• Use firm, ripe bananas, not overly soft ones, so the pieces hold their shape during frying
• Roll the banana pieces thoroughly in flour and shake off any excess before dipping in batter
• Keep the oil at a steady temperature; too cool and the fritters absorb oil and go greasy, too hot and they brown before cooking through
• Drain on a wire rack rather than paper towels to keep the bottoms from getting steamed and soft

Variations

• Add a pinch of cinnamon or nutmeg to the batter for warm, spiced fritters
• Drizzle with chocolate sauce or caramel for a more indulgent dessert
• Try this same batter and technique with apple rings or pineapple slices