Crispy Banana Fritters No. 2
These traditional Parsi-style banana fritters transform overripe bananas into golden, crispy delights infused with aromatic spices. The batter combines mashed bananas with wheat flour, cardamom, nutmeg, and caraway seeds, resulting in a sweet treat with a complex, warming flavor profile. Fried in ghee until reddish-brown, they offer a perfect crunch on the outside while remaining soft and tender inside.
Ingredients
- 3 whole Large ripe bananas (Must be very ripe (Vasai bananas preferred in original).)
- 1 1/2 cups All-purpose flour (Originally '15 tolas No. 1 mill wheat flour'.)
- 1/2 cup Granulated sugar (Originally '1/4 ratal' (approx 115g).)
- 1 1/2 teaspoons Caraway seeds (Originally '1/2 tola'. Coarsely crushed.)
- 1 1/2 teaspoons Cardamom powder (Originally '1/2 tola crushed cardamom'.)
- 3/4 teaspoon Nutmeg powder (Originally '1/4 tola crushed nutmeg'.)
- 3 teaspoons Milk (Use whole milk.)
- 1 whole Egg (Fresh.)
- 1 tablespoon Ghee (For the batter.)
- 2 cups Ghee (For deep frying. Originally '1 seer' (approx 2 lbs), adjusted for modern home frying.)
Instructions
- 1Coarsely crush the caraway seeds.
- 2Peel the bananas and place them in a bowl or vessel. Mash them thoroughly using a ladle or masher until smooth.
- 3Gradually mix the flour into the mashed bananas. Add the egg, sugar, and milk, mixing well. Finally, stir in the crushed caraway seeds, cardamom, nutmeg, and 1 tablespoon of ghee. Mix until all ingredients are well combined.
- 4Cover the batter and let it rest for 1 hour to allow the flavors to meld and the flour to hydrate.
- 5Heat the frying ghee in a deep pan or kadhai. Once hot, reduce the heat to low. Drop spoonfuls of the batter into the ghee, ensuring they are spaced apart so they do not stick together. Fry slowly.
- 6When one side turns a reddish-brown color, flip with a spatula and cook the other side until it matches. Remove with a perforated spoon (skimmer) to drain excess ghee. Let them cool slightly before serving.