Servings 8 servings
Equipment
- Deep-fry thermometer
Ingredients
- Vegetable oil, for frying
- 3 very ripe, darkly-speckled bananas
- 2 large eggs
- 1/4 cup sour cream
- 4 Tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Confectioners’ sugar, for serving
- Caramel sauce, for serving
Instructions
- Add 4 inches of oil to a large heavy-bottomed stock pot set over medium heat. Attach the deep-fry thermometer to the side. Line a large plate with paper towels.
- In a medium bowl, whisk together the mashed bananas, eggs, sour cream, melted butter and vanilla extract.
- In a separate medium bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Add the wet ingredients to the dry ingredients and stir just until combined. (The batter should be stiff.)
- Once the oil reaches 325°F, use a small ice cream scoop (or two spoons) to add heaping 1-tablespoon scoops of dough to the hot oil. Add several scoops of dough to the pot while being careful not to overcrowd it.
- Fry the fritters, flipping them as needed, until they are golden brown, 3 to 4 minutes.
- Use a slotted spoon to transfer the fritters to the paper towel-lined plate.
- Repeat the frying process with the remaining dough, returning the oil to 325°F between each batch.
- Dust the banana fritters with confectioners’ sugar then serve.
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