If anything can be better than a beignet, it’s a banana fritter! This brings back childhood memories in old New Orleans. Both of my grandmas made these and so did both of my husband’s grandmas!
3-4 ripe bananas
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
Wesson Oil 1/2 inches high in pan
Pour oil 1/2 inch high and preheat the oil to 325 degrees. While oil is heating, prepare the ingredients in a medium-sized bowl. Add flour, baking powder, sugar and salt. Mix well. Add milk and eggs, and then mix.
Cut bananas in chunks – each banana should make about 5 chunks. Mix and slightly break the bananas, but you want to keep this chunky.
When oil is at 325 degrees, scoop out the dough using a large tablespoon and drop in the hot oil. When brown, flip. Be sure the dough is completely cooked and not gooey.
Place on tray with powder sugar and dust with more powdered sugar. Ready to eat!