4 Serves
20 Mins
In a large mixing bowl, mash the ripe bananas thoroughly using a fork.
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JapaneseVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
58 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
80 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Stir in the brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well incorporated.
Sift the all-purpose flour into the banana mixture and stir until a smooth, thick batter forms.
Heat the cooking oil in a 10-inch skillet over medium-high heat until shimmering.
Drop spoonfuls of the batter into the hot oil, frying until the bottom is golden and bubbles appear on the surface, then flip and cook the other side until browned.
Remove the fritters from the skillet and drain them on paper towels before serving.
28
g44
g58
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Persian