Like bananas? Like doughnuts, especially fritters? Then you’ll love these easy banana poppy seed fritters, complete with a delectable dusting of icing sugar. Yes, they are deep fried. Sound good? Not too scared? You shouldn’t be — banana fritters await. Now let’s get started.
I don’t really have a backstory with this post other than this no yeast recipe enables me to have these fritters in my mouth in a little more than 30 minutes from start to finish. That is a feat in itself. The proponents of this recipe are inherently implied, they’re fritters – deep fried sugary goodness that you will find yourself craving. When you do, as I do, you’ll want to whip this recipe out and start making these.
Making fritters or doughnuts for that matter, at home is probably a lot easier than you think. The entire process in my opinion, requires no special ingredients or equipment. Yes, you can use a countertop deep fryer, but a heavy-bottomed pot is all you really need. I’m not a big fan of appliances that have ONLY one purpose. Perhaps it is my minimalist nature, but I find it annoying. Kitchen tools should be multifunctional.
I’ve written about this before, most people are afraid of deep frying, especially when dealing with a pot of hot oil. These fears should not hold you back from making these fritters – at least once.
Really though, deep frying is easy, not dangerous. Here are a few deep frying rules that will help the process be more successful. If you stick to the pot method, be sure to use a pot large enough to hold at least 2 inches of oil, with at least 2 inches of space between the surface of the oil and the top of the pot. The pot needs to be heavy-bottomed pot, only because it retains heat more consistently than a thinner version.
What can make the frying process easier is using a thermometer which attaches to the side of the pot. Bring the oil up to temperature over medium high heat, keeping a close eye on the temperature. Don’t let the oil temperature exceed 400°F.
Now back to the fritters. Long story short: A few simple ingredients plus 30 minutes of your time yields homemade fritters. Slightly crunchy on the outside and soft on the inside.
These delicious deep‐fried, batter‐coated tidbits probably derive their name from words meaning fry, such as the Latin frigere and the French friture. Fritter batters may be made with milk, almond milk, and even beer; seasoned with spices such as garam masala or cayenne and even flavoured with spirits.
These banana poppy seed variety can be made year-round. Only because bananas never really go out of season. The banana, which is probably my least favourite fruit, (but exceptional in this recipe), is inexpensive and easy to peel and mash up. Bananas are there when you reach for them (especially at my house): no need to wait for summer’s end to come across a good bunch. I like that the banana wears its ripeness on its sleeve, and once past its naïve youth, is bound to be pretty good company, especially when mashed. For this recipe, medium-ripe bananas are best. They have full flavour, but enough body to take the heat without breaking down.
Now the remainder of the recipe is quite easy – flour, fat, spices, and sugar, all mixed together creating pure happiness. These banana poppy seed variety pretty much encompass everything you want in a fritter: soft, doughy centre, slightly crisp exterior. Best of all, there’s no yeast involved. And when there’s no yeast involved, there’s no rising or rolling required. Timesaver!
As you drop these fritters in the oil, you can spread them to be thin and flat for more crunchiness or thicker for a doughier fritter. Since I like bite-sized foods, I recommend spooning these fritters into the oil, so they are more like doughnut holes, but really because they look so darn super cute.
Once they are cooked up, they are lovely and browned on the outside and light and fluffy on the inside. Cook these fritters until they are a darkish golden colour. Don’t be scared if they look quite brown. Being a darker shade will ensure that the dough is well cooked, as well. Also this darkness will be covered by the powdery goodness of icing sugar. These are best on the day they are cooked, but they freeze beautifully, so don’t hesitate to pop any extras into the freezer to enjoy later. Let me tell you though, there won’t be any extras.
Banana Poppy Seed Fritters
1 cup flour
3 tablespoons poppy seeds
1 teaspoon baking powder
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon ground fennel seeds
½ teaspoon ground garam masala
Pinch of salt
4 ripe bananas, peeled and mashed
Vegetable oil, for frying
¼ cup icing sugar, for dusting
Sift the flour and baking powder into a large bowl. Stir in sugar, poppy seeds, garam masala, fennel seeds, cinnamon and salt. Stir in the mashed bananas into the dry ingredients, mixing until well combined. Cover the batter with plastic wrap and chill for 10 minutes.
Fill a large heavy bottomed pot 1/3 full of oil and heat till 360°F. Using a tablespoon, carefully drop 4-5 spoons of batter into the hot oil and fry for about 2-3 minutes, until brown on both sides.
Lift out with a slotted spoon and drain them on a paper hand towel, repeat with the rest. Serve hot and sprinkle sifted icing sugar.