Caribbean Savory Banana Fritters

• •3 medium Ripe bananas (peeled)
• •1 cup All-purpose flour
• •1 large Egg
• •1 cup Small red onion (finely minced)
• •2 cloves Garlic (minced)
• •1 piece Scotch bonnet pepper (finely minced (remove seeds for less heat, optional))
• •1 tsp Fresh thyme leaves (chopped)
• •1 tsp Ground cumin
• •1 tsp Smoked paprika
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (or to taste)
• •1 cup Vegetable oil (for frying)

Instructions

1. 1

   In a large bowl, mash the peeled bananas with a fork until mostly smooth but with a few small lumps remaining. Do not overmash into a liquid.

2. 2

   Add the all-purpose flour, egg, minced red onion, minced garlic, minced scotch bonnet pepper (if using), chopped fresh thyme, ground cumin, smoked paprika, salt, and black pepper to the mashed bananas.

3. 3

   Mix all the ingredients together until just combined. Be careful not to overmix the batter.

4. 4

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a small bit of batter into it; it should sizzle immediately.

5. 5

   Once the oil is hot, drop spoonfuls (about 1.5-2 tablespoons each) of the banana mixture into the hot oil, flattening them slightly with the back of the spoon. Don't overcrowd the pan; fry in batches if necessary.

6. 6

   Fry the fritters for 3-4 minutes per side, or until they are golden brown and cooked through. The exact time will depend on their size and thickness.

7. 7

   Remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.

8. 8

   Serve the Savory Banana Fritters warm, perhaps with a simple lime aioli, a fresh tomato salsa, or a hot sauce for an extra kick.

Chef's Tips

• 💡Choose ripe bananas (yellow with a few brown spots) but not overly mushy ones for the best texture.
• 💡For extra crunch, you can add 1-2 tablespoons of cornmeal to the batter.
• 💡If you prefer a milder flavor, omit the scotch bonnet pepper or substitute with a tiny pinch of cayenne pepper.