I remember my mum and Nana (maternal grandmother) making us some of these fritters just in time for an after school snack. To tell you the truth, I had kind of forgotten about these fritters till my husband whipped up a batch more recently. And I absolutely loved them. They come together in minutes with literally 3 ingredients and no sugar. Now we make these fritters quite often. Sometimes, I leave a couple of bananas to get over ripe just so I can make these fritters.
In the past, we’ve made these fritters using either whole wheat flour (atta) or all purpose flour (maida). They turn out really well using either of the two. So feel free to use what you have on hand. I don’t like my sweets too sweet, so I just use the bananas to sweeten these fritters. Since they are over-ripe, they tend to be sweeter. However, if you don’t find them sweet enough, you can drizzle them with some honey or some maple syrup. You could also add some sugar/honey/maple syrup to the batter. The recipe below is the one I use without any sweetener. I think these fritters would work very well in place of pancakes for breakfast too.
Banana Fritters
2 over ripe bananas
1 egg
2-3 heaped tablespoons whole wheat flour / all purpose flour
1-2 tsp oil, for pan frying (I use olive oil. You could use any oil that you use for cooking.)
Mash the bananas till no big lumps remain.
Whisk in an egg. Whisk till the egg has incorporated with the mashed bananas well.
Lastly add 2 tablespoons of either whole wheat flour or all purpose flour.
Whisk till the flour has just about mixed in. Do not over mix. You will end up with a batter that looks like this.
Heat 1 tsp of oil in a pan over medium heat.
Pour a heaped tablespoon of batter onto the pan. Depending on the size of the pan, you can fry more than one fritter at a time.
After a minute or so, or when the bottom is golden brown (use a spatula and slightly lift one edge of the fritter to check for doneness), flip them over and cook on the other side.
At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.
When it is golden brown on the other side too, remove from the pan.
Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.
Serve hot with a hot cup of tea.
Enjoy!!!
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- 2 Over ripe bananas
- 1 Egg
- 2-3 heaped tbsp Whole wheat flour / all purpose flour
- 1-2 tsp oil, for pan frying
At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.When it is golden brown on the other side too, remove from the pan.Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield:
Mungode – Split moong (mung) bean fritters
Recipe from: Swati’s Kitchen
SRC: Corn Fritters with Balsamic Honey Reduction
With great difficulty, I narrowed down recipes I wanted to try to these – her spinach gratin, this beautiful pickled beets and feta cheese salad, an interesting pickled beets, walnuts and goats cheese tart, another lovely salad – her mini tomato, mozzarella an avocado salad, these parmesan oven fries and corn fritters. You’ve most like figured that I went with the corn fritters. But I also bought some beetroot to try out Katie’s take on pickling them.
These corn fritters were very interesting. They were really easy to make and once I tasted them, I realised they were pretty close to being savoury pancakes. Immediately, my mind started thinking of other things I could add to them. Could you imagine bacon bits in these pancakes. I know that’s what I want to try when I make these again. Needless to say, we quite enjoyed these fritters. The goats cheese was a nice addition. This was the first time I tried goats cheese and I really liked it. I couldn’t get my hands on the creamy variety like Katie used for this recipe, so I just crumbled some over.
Onto hurdle number 2. For some reason I was under the impression that I had a bottle of balsamic vinegar in my pantry and then when I went to make that delectable reduction, realised I didnt. Frantically looking for options, I found some balsamic salad dressing and decided to use that. I figured worse case scenario, I’d have to make do without the glaze. But it turned out pretty well. Though I would like to try this glaze again using proper balsamic vinegar. In all, it was a really interesting experience. Thank you for introducing me to this recipe Katie.
Corn Fritters with Balsamic Honey Reduction
For the reduction:
2 tbsp honey
2 tbsp balsamic vinegar
Stir both till mixed.
Bring to a boil and then simmer till it reduces to a thick sauce.
For the fritters:
3/4 cup all purpose flour
2 tsp baking powder
3 tbsp sweet corn kernels
1/2 cup milk, approx. (you may need a little less)
A pinch of salt
2 tbsp olive oil
Goat’s cheese, to crumble over
Balsamic Honey reduction, to drizzle over
Dried parsley, to garnish
Mix the flour and baking powder.
Add the sweet corn kernels and milk and whisk till combined to a batter.
Cover and set aside for about 15 minutes.
Heat 1 tbsp. olive oil in a pan over medium heat.
Stir the batter and dollop a heaped tbsp. of the batter for each fritter.
Cook till golden brown and then flip. It’ll take about 2-3 minutes per side depending on the heat.
Add more oil if needed.
To serve, crumble some goat’s cheese over the fritters and drizzle some of the balsamic honey reduction.
Garnish with the parsley, if desired.
SRC: Carrot Fritters
It was a hard choice this month. If you’re wondering why, just pop over to Sara’s recipe list and you’ll know why. Sara’s been blogging since 2007 and there were hundreds of recipes for me to choose from, each one better than the previous. There were so many delicious things listed that with great difficulty I managed to narrow it down to a few like these Chilli Corn Muffins, Whole Wheat Herby Rolls, Fried Fish Tacos and this Giant Cheddar Cornbread Biscuit, not to mention the winner, her recipe for Carrot Fritters.
I love carrots and I mostly eat them raw. But I also enjoy a good Carrot Cake (I need to post a recipe for this one soon) and Gaajar ka Halwa (carrot pudding). I don’t really cook much savoury stuff with carrots. This was a fantastic opportunity to try out one such recipe. I had all the ingredients on hand, which was an added bonus – I love when that happens 🙂 This recipe is really quick and easy to put together. The rice flour adds a wonderful crunch to these fritters and the lemon zest flavours it in its own way. I absolutely loved this recipe. Though I might leave out the lemon zest when I make these again, just so that I can fully appreciate the flavour of the carrots. With the zest or without, this recipe would make a nice addition to any meal routine. Try it out and watch the kiddos eat up their veggies.
Thank you Sara, for a lovely recipe.
Carrot Fritters
Makes 5-6 fritters
3 medium sized carrots (approx. 180g), grated
1/2 tsp garlic powder
1/4 cup finely chopped onion
1/4 – 1/2 tsp red chilli flakes (depending on how spicy you want to make it)
1/2 tsp lemon zest
1 egg white
1 heaped tbsp rice flour
Salt, to taste
Freshly cracked black pepper, to taste
Olive oil, to fry
Combine the carrots, garlic powder, onion, chilli flakes, lemon zest, egg white and rice flour in a bowl.
Season to taste with salt and pepper and mix well.
Heat some olive oil (1/2 to 1 tbsp) in a non stick skillet over medium heat.
Form small patties with your hands and carefully place in the skillet.
Cook for about 2-4 minutes on each side till crispy.
Serve hot.
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Bombay Street Food Special #9 – Deep-fried Lentil Fritters
Come back tomorrow and I’ll show you how to use these fritters to make another yummy snack.
