When I was growing up, I enjoyed watching my mom and grandmother in the kitchen. I always hoped that I would be able to someday replicate what they both taught me at such a young age. Now that I’m an adult, I’ve been trying to reconnect with those early memories of being in the kitchen with the both of them by recreating some of the recipes I learned as a child. One of the recipes that is near and dear to my heart are these Banana Raisin Fritters.
My family is from a small country in South America called Guyana. My mom and dad were both born there and grew up there. They both came to America as adults for a better life. They met here, got married here and had my brother and I here in America. But my mom never let go of her heritage. She brought all of that with her and it shows in her cooking. My paternal grandmother and aunts (I have 4 of them) all show their love for their roots through their cooking as well. Now I want to share some of those recipes with you and pass on what they have taught me about my heritage.
This recipe for Banana Raisin Fritters is something that I learned when I was really young. My family would only make them on special occasions. They were a special treat. I took the traditional recipe and put my own spin on it (much to my mother’s dismay.) I love the way that they turned out. Here’s the recipe:
- 2 bananas, very ripe
- ¼ cup of brown sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¾ cups all purpose flour
- ½ tsp baking powder
- Pinch of salt
- ¼ cup of raisins
- Powdered sugar, for dusting
- Oil, for frying
- In a large bowl and a fork or masher, mash the bananas until they are smooth.
- Add the brown sugar, vanilla, and cinnamon and mix with a whisk until everything is incorporated.
- In another bowl, sift the flour, salt, and baking powder together.
- Whisk the flour mixture into your banana mixture. It should be the consistency of thick pancake batter.
- Heat your oil in a large dutch oven or deep saute pan (or a deep fryer if you have one!)
- Using a 2 tbsp scoop or spoon, drop your dough into the hot oil.
- Fry the fritters until they are golden brown.
- Remove from oil and place on paper towels or a wire rack to drain off the excess oil.
- While the fritters are still warm, dust with powdered sugar and serve.
I find that using a scoop is easier to drop the dough than using a spoon. The scoop gets all of the batter out and your fritters end up more round.
The traditional recipe doesn’t include cinnamon, uses white sugar instead of brown sugar, and doesn’t have a dusting of powdered sugar. I love brown sugar and cinnamon with bananas (kind of like a bananas foster flavor) and since these remind me of little doughnut holes, I had to dust them in powdered sugar 🙂 I hope you enjoy this recipe that is close to my heart and a big part of my childhood. I can’t wait to share some more family recipes with you soon!