Martha Stewart Banana Fritters

Martha Stewart banana fritters need just 30 minutes and four ingredients, ripe bananas, eggs, flour and vegetable oil, to make a golden, tender skillet breakfast treat. It's an easy few-ingredient dessert idea for brunch, a quick weekend breakfast or an afternoon snack, and it's all made in one skillet.

Use very ripe, even overripe, bananas, because they mash smoothly and blend into the eggs without leaving firm lumps. Underripe ones stay stiff and starchy, so the fritters turn out bland instead of banana-forward.

Martha's version uses far less flour than a pancake and no baking powder, so the fritters come out denser and more banana-forward. She also fries them in a bit more oil than a pancake gets, which gives the edges a crisp golden crust.

Martha Stewart Banana Fritters

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Course: BreakfastCuisine: American, JamaicanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

230

kcal

Mashed bananas and a little flour fry into dense, tender rounds with crisp golden edges. The skillet does all the work, so there is no batter to rest and no mixer to wash.

Ingredients

• 6 ripe bananas
  

• 2 eggs, beaten
  

• 3/4 cup all-purpose flour
  

• 3 tablespoons vegetable oil
  

Directions

• Mash the bananas: Mash 6 ripe bananas in a large bowl with a potato masher or fork. Then blend in 2 beaten eggs so the mixture is smooth and even.
• Stir in the flour: Stir in 3/4 cup all-purpose flour until no dry streaks remain. The batter will be thick, so don't worry if it looks looser than pancake batter.
• Heat the oil: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until hot. A cast-iron pan needs a few extra minutes to heat up, which keeps the fritters from sticking.
• Add the batter: Drop spoonfuls of batter, about 2 to 3 inches wide, into the hot oil. Then reduce the heat to medium so the centers cook through before the outsides burn.
• Flip the fritters: Wait until bubbles begin to appear on top, then turn each fritter with a flat spatula. Cook the other side until golden brown.
• Keep them warm: Repeat with the remaining batter, adding more oil if the pan looks dry. Hold the cooked fritters in a warm oven so they stay hot while you finish the batch.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO Good Grips nylon potato masher, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know if my bananas are ripe enough for fritters?

Look for a deep yellow peel with plenty of brown spots, because the fruit inside will be very soft and mash easily. Greenish-yellow bananas are too firm and starchy, so save them for snacking.

Why is my banana fritter batter so loose?

Extra-large bananas add more moisture than the flour can hold, so the batter turns runny. Stir in 1 tablespoon of flour at a time until it holds a spoonful shape in the pan.

How long do leftover banana fritters keep, and how do I reheat them?

Refrigerate them for up to 3 days. Microwave for about 1 minute, or warm them in a 350°F oven for about 10 minutes if you want the edges to crisp up again.

Can I make a smaller batch of banana fritters?

Yes, the recipe halves easily: use 3 bananas, 6 tablespoons of flour and 1 egg. That makes about 3 servings, and the cooking steps stay exactly the same.

What's the difference between a fritter and a pancake?

A fritter uses much less flour, usually just enough to bind the ingredients, so it comes out denser. It also fries in more oil than a pancake, which is why the edges turn crisp and golden.