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. ♥