Jamaican Banana Fritters with Orange and Ginger

About This Recipe

Banana fritters are a Jamaican country breakfast staple, made from mashed overripe bananas folded into a simple spiced batter and fried until golden. Overripe bananas, the kind with heavy brown speckling most people would throw away, are actually ideal here since their concentrated sweetness means you need less added sugar and their soft texture blends easily into the batter. Fresh grated ginger and orange zest brighten the batter, cutting through the banana's richness with a citrusy warmth that's common across Jamaican baking, echoing the same ginger-forward flavor found in Jamaican ginger cake and ginger beer. A pinch of nutmeg and allspice, native to Jamaica and central to the island's cooking, rounds out the spice profile. Fried in shallow oil until deeply golden and cooked through, these fritters are traditionally eaten hot for breakfast, sometimes drizzled with a little extra honey or served alongside saltfish for a savory-sweet combination.

Ingredients

Serves 4

• 4overripe bananas(mashed)
• 1.25 cupsall-purpose flour
• 0.33 cupgranulated sugar
• 1.5 tspbaking powder
• 1 tbspfresh ginger(grated)
• 1 tbsporange zest
• 0.25 tspground allspice
• 0.25 tspgrated nutmeg
• 0.25 tspfine sea salt
• 1egg
• 0.5 cupvegetable oil(for frying)

Instructions

1. 1

   Mash the bananas

   In a large bowl, mash bananas until mostly smooth with a few small chunks remaining.

2. 2

   Mix the batter

   Whisk in egg, ginger and orange zest. In a separate bowl, combine flour, sugar, baking powder, allspice, nutmeg and salt, then fold into the banana mixture until just combined.

3. 3

   Heat the oil

   Heat oil in a skillet over medium heat until shimmering, about 175C (350F).

4. 4

   Fry the fritters

   Drop spoonfuls of batter into the hot oil, flattening slightly. Fry 2-3 minutes per side until deep golden and cooked through.

5. 5

   Drain and serve

   Drain on paper towels and serve hot, plain or with a drizzle of honey.

Variations

• •

  Add shredded coconut to the batter for a more tropical, textured version.

• •

  Serve alongside saltfish for a classic savory-sweet Jamaican breakfast plate.

• •

  Dust with powdered sugar instead of honey for a simpler finish.

Storage

Best eaten fresh and hot. Store leftovers loosely covered at room temperature up to 1 day and reheat in a dry skillet to re-crisp; refrigerating makes them soggy.

Frequently Asked Questions