6 May 2020 Banana Fritters

There are recipes you try, and you go... ok.  that was a thing.  and you never try them again. Then there's the other kind.

This one is the other kind.

This recipe originally came from the Pearl S. Buck Oriental Cookbook, but it's been adjusted over time. I use a minimum of 1/2 banana for each person and 1/2 banana more, rounded up to make even numbers of bananas. Unless of course the bananas are smaller or larger than usual, or I feel like more bananas (usually), or...

The rest of the ingredients are based on "how many bananas?"

2 T flour per banana,  all purpose wheat, or Paleo flour, or half oat flour/half almond for gluten free
1 tsp sugar per banana
a sprinkling of cinnamon or nutmeg.
1-2 T butter

Mash the bananas together coarsely, then stir in dry ingredients.* 

Heat a cast iron skillet**, and melt  butter. Drop spoonfuls of mix into the skillet (I like approximately 1 T at a time, but more is fine.) Brown on one side, flip and brown the other. 

Serve as is, or if you want to be fancy, sprinkle with powdered sugar.

*Bananas do vary in size.  You want your batter to be not gooey and not stiff.  If it is really gooey, add another T flour/tsp sugar at a time, to get it just past the gooey stage.

**You can use a non-stick skillet, I have done so successfully, but I find that the banana batter cooks better  on a well-seasoned cast-iron.  It doesn't tend to peel the surface off the fritter when you flip it when using cast-iron.