Banana Corn Fritters

3.7 (30)
Banana Corn Fritters

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

Yield: 5 servings, 2 cakes each
Active Time: 20
Total Time: 30

Ingredients

  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
  • 1 1/4 cups roughly mashed bananas, (about 3 medium)
  • 1 large egg
  • 2 tablespoons milk, or buttermilk
  • 2 tablespoons canola oil, divided

Preparation

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
  4. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips & Notes

  • Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.
  • Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.

Nutrition

Nutrition Per Serving

calories 243
fat 8 g (1 g sat, 4 g mono)
cholesterol 43 mg
carbohydrates 41 g
protein 5 g
fiber 4 g
sodium 326 mg
potassium 286 mg

Nutrition Bonus Fiber (16% daily value).

Carbohydrate Serving

Exchanges 1 fruit, 1 1/2 starch

From EatingWell February/March 2006