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.