Banana Corn Fritters Recipe
Nutritional Info (Per serving):
Calories: 243, Saturated Fat: 1g, Sodium: 326mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 41g, Cholesterol: 43mg, Protein: 5g
Recipe Source:
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
3/4 cup(s) cornmeal 1/2 cup(s) flour, all-purpose 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon, ground 1/2 teaspoon pepper(s), chipotle chile, ground, (1/4-1/2 teaspoon), or cayenne pepper 3 medium banana(s), roughly mashed, (1 1/4 cups) 1 large egg(s) 2 tablespoon milk, or buttermilk 2 tablespoon oil, canola, 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.
4. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
5. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
Nutritional Info (Per serving):
Calories: 243, Saturated Fat: 1g, Sodium: 326mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 41g, Cholesterol: 43mg, Protein: 5g
Recipe Source:
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
3/4 cup(s) cornmeal 1/2 cup(s) flour, all-purpose 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon, ground 1/2 teaspoon pepper(s), chipotle chile, ground, (1/4-1/2 teaspoon), or cayenne pepper 3 medium banana(s), roughly mashed, (1 1/4 cups) 1 large egg(s) 2 tablespoon milk, or buttermilk 2 tablespoon oil, canola, 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.
4. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
5. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
