Baked Sunday Mornings: Bananas Foster Fritters

I still haven't gotten over my irrational fear of deep frying, so I was not enthused about this week's Baked Sunday Mornings recipe, Bananas Foster Fritters. Prior to making this recipe, I have only deep fried once before in my entire life, and that was for the farm stand buttermilk doughnut recipe from Baked Explorations.

Except for the frying part, this recipe is easy. You can make the sauce is less than five minutes by heating butter and dark brown sugar, adding heavy cream and heating the mixture to a boil, and then adding rum, banana liqueur (I happen to have a bottle of créme de banana that I originally bought to make banana pudding), and cinnamon. The fritter batter also comes together quickly; mash bananas and mix in rum, banana liqueur, and melted butter, and then fold in the dry ingredients (flour, dark brown sugar, baking powder, salt, allspice, and cinnamon).

I used a #24 scoop to drop balls of dough into the hot oil to fry. I only fried three at a time and the recipe yielded a dozen total. The recipe specifically says not to overcook or burn the fritters, so I took out my first batch when they were golden brown -- only to discover that they were still completely raw in the middle. I was careful with subsequent batches to keep them in the oil a bit longer (closely monitoring the oil temperature the entire time), so the fritters were quite dark when I pulled them out of the oil and placed them on some paper towels to drain. After a little sprinkle of powdered sugar mixed with cinnamon, the fritters were ready to serve.

Thankfully, the rest of my fritters were cooked through. The fritters are pretty awesome; the banana-spice flavor is perfect, and they have a great firm exterior and a soft, delectable interior. The sauce has lovely notes of caramel and banana, but it's pretty high octane and the flavor is mostly dominated by the rum (so not my favorite, but I really can't stand the flavor of rum). Eaten warm, the fritter definitely evoked the feeling of being at a fair or an amusement park. I served them to a small group assembled in our man cave to watch the Packers-49ers game, and they were a perfect game food.

I'm still not a fan of frying, but I can see myself making these fritters again. While fritters are food you might buy at the fair, these would be equally appropriate to serve at the end of a fancy dinner (and I think it's increasingly common to see doughnuts offered for dessert at fine dining restaurants). These fritters are true comfort food, elevated.

Recipe: "Bananas Foster Fritters" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.

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Unknown said…
They look just great! Can't agree more with everything you said!
Bourbonnatrix said…
They look perfect! I'm glad you enjoyed them!

I made the farmstand donuts on the first on January... That recipe alone is worth getting over your fear of frying!
Anonymous said…
I used bourbon in my sauce and fritters because I didn't have dark rum, and I *LOVED* the flavor. If bourbon is less obnoxious than dark rum for you, maybe try that on the next go round. :)

My husband has been telling me over and over again that if you fry correctly it doesn't produce a grease-sodden product, and I feel like that was the case with these fritters. They really weren't greasy like I expected them to be. They were very donut like!
Sheri said…
Absolutely beautiful. I don't think yours look too dark at all.

And what Bourbonnatrix said - those farmstand donuts are amazing.
Susan said…
I agree - these are elegant enough to serve for dessert! Yours look great!
Kris' Kitchen said…
The batch in the photo looks perfect. Makes me want to make more...maybe I will later today! I agree with all your thoughts...and I was surprised at how much my men loved these.
Chelly said…
Okay, Yours look absolutely perfect!! How did you do that? Great job!
Great shot of your fritters. They look awesome. I'm not a fan of frying either. But once I took it out to the garage, it was great not having to smell the frying in the house. (and a deep fryer helped too) I just didn't have any luck deep frying in a pot on the stove.
Candy said…
Your fritters do look awesome! I started out making my fritters the recommended size and quickly found they weren't going to get down on the interior without burning the exterior so I switched to a smaller scoop. The smaller size was perfecT
Anonymous said…
I had the same experience-- first batch was underdone on the inside, so I watched the oil temp more carefully, and all the rest turned out great. I like rum, but I'm not a huge fan of boozy desserts in general, so I too found the sauce a little strong. I would just reduce the rum a bit next time to let the caramel-y flavor shine more. Ditto everyone else on your photo-- gorgeous! And it sounds like I need to try these farmstand donuts of which you speak... :)