Jamaican banana fritters
- 3 ripe plantains (you can also use ripe bananas)
- 1 1⁄2 cups flour
- 1⁄4 cup milk
- 1 teaspoon brown sugar
- 1 teaspoon nutmeg (grated)
- 1 teaspoon cinnamon (ground)
- 1⁄4 teaspoon vanilla extract
- 1 pinch salt
- 1 1⁄2 teaspoon of Bajan seasoning
- Optional 1⁄2 teaspoon of scotch bonnet chilli
- oil (for frying)
- Peel plantains and place into a large bowl. Smash them with a fork until they start to an almost runny mash.
- Add sugar, vanilla, milk, salt, Bajan seasoning and flour and mix until the "batter" just barely runs off of the spoon (just a little thinner than the consistency of pancake batter). Add more flour if too runny or a splash of milk if too thick.
- Heat oil in a frying pan on medium heat.
- Once the oil is hot, drop tablespoons of the batter in at a time, as if you were making mini pancakes.
- When the edges are firm, turn over and cook the opposite side. The fritters should be a medium-brown colour, not light and not burnt.
- Drain on kitchen paper and serve warm.