Apple and Banana Fritters, Frittelle di mela e banana in Italian, a fluffy treat made with just a few ingredients.
Ripe bananas are particularly suitable for this type of preparation because they are naturally sweet and soft.
Makes about 12 fritters, Preparation 10 mins, Cooking 15 – 20 mins
- 1 banana, preferably ripe
- 1 apple, peeled, cored and chopped
- 1 egg, beaten
- 2 tablespoons caster sugar
- 1 teaspoon baking powder, sifted
- 180 g flour 00, sifted
- Milk, a glass
- 400 ml frying oil
- grated lemon peel
- Icing sugar or cinnamon powder for garnishing
Blend the apple pieces into a puree. Mash the banana with a fork and add it to the apple puree in a bowl. Add sugar, the beaten egg, milk, grated lemon peel and mix everything together.
Slowly add the sifted flour a little at a time with the baking powder and mix again.
The batter should not be too fluid, but neither should it be too thick, it should remain soft.
If it is too runny just add a little more flour, if it is too thick add more milk.
Heat the seed oil. Better to use a saucepan not too large and with high sides.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides – it takes 3 to 5 minutes each, depending on their size. Fry max 2 or 3 at a time. Remove from the hot oil, drain on plate lined with paper towels. Let them cool down for a bit, then toss with icing sugar while still warm.
Tip: if you dust immediately with icing sugar or cinnamon, it will melt with the heat of the fritters. Better to wait a few moments.