Better-for-You Banana Fritters

Fritters are one of the treats that were perfected and popularised by the Cape Malay community. These simple hot cakes are so comforting, and for me, the aroma alone, brings back a flood of memories from a different time in my life.

Like with many comfort foods, fritters are often quite greasy, and made with butter, eggs and milk. Staying true to our roots, we’ve adapted one of our old favourites, to make this recipe egg-free, dairy-free and refined sugar-free, so we could continue enjoying these beauties.

Fritters are shallow-fried and require a bit of oil in order to produce the desired end product – they’re anything but dry. So while the oil could not be omitted from the process, and to maintain the quality of the end product, we’ve reduced and improved our choice of oil.We opted for odourless coconut oil since the nutritional value of coconut oil is not compromised when heated. Furthermore, we used less than two tablespoons in total for frying. Which to me, seems a whole lot better than using layers of canola oil.

For the sugar component of this recipe, we’ve opted for coconut sugar, which you could easily substitute with xylitol, which is also unrefined. Coconut sugar is brown in colour and has a lovely, caramel-like smell and taste. I don’t find it to have a clear coconut taste, so I encourage you to try it out, even if you’re not a big fan of coconut.

 

 

You’ll love these banana fritters because they:

  • are healthier than their traditional counterparts,
  • quick and easy to prepare,
  • come together in minutes,
  • have a moist interior,
  • are soft to the touch,
  • are paired with cinnamon sugar,
  • use commonly found ingredients.

 

Enjoy, and do let us know if you try it! We love seeing your feedback. ♥

xx

Print Recipe
Better-for-You Banana Fritters
These banana fritters require less oil, and are egg-free, dairy-free, and refined sugar-free. They come together in minutes and are simple to prepare.
Cuisine Cape Malay
Servings
12
Ingredients
For the batter
Topping
For frying
Cuisine Cape Malay
Servings
12
Ingredients
For the batter
Topping
For frying
Instructions
  1. To make the topping, combine one tablespoon of coconut sugar or xylitol with one teaspoon of cinnamon in a small bowl. Stir to combine, and set aside.
  2. Combine the coconut oil, coconut sugar, aquafaba and vanilla essence in a medium-sized bowl and whisk with a fork.
  3. Next, sift in the flour and salt, and make a well in the centre of the bowl.
  4. Add in the mashed bananas and milk, and stir until well combined. It may seem a bit dry at first, but the bananas provide sufficient moisture. Add more milk if required, but take care not to add too much.
  5. Drizzle approximately half a tablespoon of coconut oil onto a heated, non-stick pan. Drop spoonfuls of batter onto the pan. Medium heat is best.
  6. The fritter is ready to be flipped when the mixture starts bubbling. When both sides have been fried, remove from pan and place on a paper towel. Sprinkle with cinnamon sugar directly after frying.
  7. Add some more oil and repeat frying process.
  8. Makes approximately 12. Best served immediately.
Recipe Notes

*Recipe adapted from the Boeka Treats. 

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