Banana Fritters are made with a cakey batter, fried to perfection, loaded with bananas, and coated with a sugar glaze. This post may contain affiliate links. Read my disclosure policy here.
Fried dough with sweet banana chunks who can resist? A perfect way to use up those ripe bananas, they’re soft, warm, and absolutely delicious!
What’s the difference between a fritter and a donut?
They are very similar, but both equally delicious. Donuts are more of a dough that is rolled out and cut with a donut cutter than dropped in hot oil. They may or may not have a filling piped into them after frying. Fritters have the chopped fruit filling folded into them and then dropped in spoonfuls into the hot oil and deep-fried until golden brown.
- The riper your banana is the sweeter your fritters will be.
- Don’t overcrowd the pan and fry too many at once. It will drop the temperature of the oil. I usually do 4-5 at a time.
- I use a small cookie scoop to drop the fritters in the oil.
- You can sprinkle powdered sugar over the top instead of the glaze if you prefer. Or even roll them in cinnamon sugar.
- Using a candy thermometer will ensure you have the right temperature for frying.
- Don’t overmix the batter.
- The size of your fritter will alter the frying time.
- Remove the fritters using a spider and place them on a cooling rack or on paper towels to drain.
Some items I used to make this recipe!
More banana recipes you’ll love
- Banana Cream Pie
- Copycat Starbucks Banana Bread
- Banana Blueberry Cream Cheese Bread
- Homemade Banana Pudding
- Double Chocolate Banana Cake
- 2 eggs, room temperature
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla
- 1 tablespoon unsalted butter, melted
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1/4 teaspoon salt
- 3 ripe bananas, chopped
- Vegetable or canola oil for frying
- 1 1/4 cups powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla
- pinch of cinnamon, optional
- 1. In a medium bowl, combine the eggs, milk, vanilla, and melted butter. Set aside.
- In a separate large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon
- Add the egg mixture to the flour mixture, stirring until smooth.
- Fold in chopped bananas. Don’t overmix.
- Fill a Dutch oven/cast iron pot with at least 2 inches of vegetable oil and heat on medium-high until it reaches 350°F.
- Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 4-5 at a time. Cook the fritters, turning them over, about 2 minutes per side for a total of about 3-4 minutes until deep golden brown. (to test for doneness insert a toothpick into the center to see if it comes out clean)
- Remove fritters from the oil with the spider tool and place on a tray lined with paper towels.
- Make the glaze by combining powdered sugar, milk, and vanilla.
- Let the fritters cool slightly, then dip in the glaze. Serve warm.
You can also sprinkle powdered sugar on top. Or roll the fritters in a cinnamon-sugar mixture.
Serving Size1 fritter
Amount Per Serving Calories 119Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 115mgCarbohydrates 23gFiber 1gSugar 10gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.