I loved banana fritters growing up. If there was a banana that had gone past it’s prime…it definitely was going to become a fritter of some sort. Recently, my family and I picked some pumpkins at Wayside farm and got the most gorgeous pumpkins. I may have too many pumpkins on my hands now. What does that mean? Well, pumpkin recipes of course. How about a pumpkin-banana fritter?
Growing up, bananas past their prime would always make into banana bread or banana fritters. Well, because making banana fritters was quicker, that’s what we made. Well ,I made. I got my start really young in the kitchen. I was always experimenting with something. Many years into my adulthood things are no different. Embracing the yummy flavors of fall, it was a no-brainer to make pumpkin-banana fritters.
- 1 15oz can or 2 cups cooked pureed pumpkin
- 1 ripe banana (mashed)
- 1/2 cup brown sugar
- 1 egg (well beaten)
- 1 tbsp. buttermilk
- 1/2 cup flour
- 1 tsp pumpkin pie spice
- 2 pinches sea salt
- 1/3 cup vegetable oil
- *confectioners sugar and cinnamon for dusting
- Preheat oil in frying pan on medium heat
- In small bowl mix pumpkin, bananas, spice, egg, milk, flour, sugar and salt
- Mix well
- Drop batter by heaping tablespoons into hot oil
- Cook for about 1-2 minutes per side until golden brown
- Drain fritters on paper towels to remove excess oil
- Dust with confectioners sugar and cinnamon
- Enjoy hot! They won’t last anyway.