Description
Sweet fritters bursting with tropical fruit. Serve warm with a scoop of vanilla ice cream for a delightful treat.
Ingredients
Units
Scale
- 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