Fruit fritters have a bad reputation because most versions are soggy inside and oily outside, which is a temperature problem, not a recipe problem. Get your oil to 350°F before the batter goes anywhere near it and you’ll get a crisp exterior with a soft, fragrant center. The Greek yogurt in this batter is the part that surprised me: it keeps the inside tender without weighing it down, and paired with cinnamon, cloves, and nutmeg, these lean warm-spiced rather than just sweet. Banana and pineapple both in the same fritter sounds like a lot, but they work; the banana softens into the batter while the pineapple stays in identifiable chunks, and the contrast is good. Powdered sugar glaze to finish. Nothing fancy, but that’s not the point.
How to Make Pineapple and Banana Southern-Style Fritters
Oil temperature
Use a thermometer. 350°F is the target; any lower and the fritters absorb oil, any higher and the outside browns before the inside cooks. Fry in batches of three or four to avoid dropping the temperature, and let the oil return to 350°F between batches.
The batter
Stir the batter only until the dry ingredients disappear; overmixing activates gluten and makes the fritters tough. Small lumps are fine. Fold in the fruit last with a few gentle strokes. Dice the fruit small, about a quarter inch, so you get even distribution in every fritter. 
The glaze
Powdered sugar thinned with pineapple or apple juice keeps things cohesive without turning too sweet. Drizzle it while the fritters are still warm so it soaks in slightly rather than sitting on top like a coating.
Pineapple and Banana Southern-Style Fritters
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Sweet fritters bursting with tropical fruit. Serve warm with a scoop of vanilla ice cream for a delightful treat.
Ingredients
- 2 cups (473 ml) all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1 cups (237 ml) milk
- 1/2 cup Greek yogurt
- 2 eggs
- 1 medium banana, cut into 1/4 inch dice
- 1 cups (237 ml) diced fresh pineapple, about 1/4 inch dice
- canola or other mild flavored oil, enough to equal 2 inches deep in pan
- 2 cups (473 ml) powdered suger
- 1/4 cup pineapple or apple juice*, more as needed
- 1/4 tsp vanilla extract
Instructions
- Combine flour, sugar, salt, and spices in a large bowl. Set aside.
- Combine milk and Greek yogurt; stir to combine. Add eggs and stir until well combined.
- Place diced banana in a measuring cup or bowl. Add enough diced pineapple to make 1¾ cups of fruit.
- Add the milk mixture to the dry ingredients and stir just until combined. Add the pineapple/banana mixture and stir until combined.
- Heat oil to 350°F (177°C) in a medium, heavy-bottomed deep pan. The oil is ready when a small spoonful of batter sizzles and rises to the top when added to the oil.
- While oil is heating, prepare the glaze by combining powdered sugar, apple or pineapple juice, and vanilla. The glaze should be medium thickness (a bit thicker than heavy cream).
- Pour glaze onto a shallow plate and set aside. Place several thicknesses of paper towel on the counter.
- Drop batter into the hot oil in large spoonfuls. Cook in the oil until deep golden brown on the first side, then gently turn over and cook the second side until deep golden brown.
- Remove fritters from hot oil with a slotted spoon, transfer to the prepared paper towels, and allow to drain for about 1 minute.
- Dip fritters in the glaze to coat one side. Flip to coat the other side, then remove with a fork, allowing excess glaze to drip back onto the plate.
- Transfer fritters to a cooling rack after glazing. Repeat with remaining fritters.
- Serve warm or at room temperature. These are best served within a few hours of cooking.
Notes
- For extra moisture, use overripe bananas and pineapple; their sweetness will enhance the fritters.
- To prevent sticking, ensure your oil temperature is correct and don’t overcrowd the pan when frying.
- Store leftover fritters in an airtight container at room temperature for up to 2 days; they will lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 fritters
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, but drain it thoroughly first. Canned pineapple holds more liquid, and excess moisture will make the batter too thin and the fritters greasy.
What oil is best for frying these fritters?
Canola or vegetable oil works best because of its neutral flavor and high smoke point. You need about 2 inches of oil in the pan, so choose a heavy-bottomed pot to keep the temperature steady.
How do I know when the fritters are done?
They should be golden brown on the outside, which takes about 3 to 4 minutes per batch. You can test one by breaking it open to check that the center is cooked through and not doughy.
