The first thing you need to know about banana corn fritters is that they are not essentially latkes but with shredded bananas instead of potatoes, which is how I had originally imagined them. The second thing you need to know about banana corn fritters is that they are surprisingly delicious when served with chipotle mayo. The original recipe suggests a creme fraiche, but I mean, seriously, who do I look like, Marcel from Top Chef?
The odd thing about this recipe is that you first cook the fritters in oil on a skillet, but only until they’re golden brown and then you transfer them to the oven and bake until they are fluffy. They end up with the consistency of a savory pancake and with the combination of the cayenne powder in the recipe and the addition of chipotle mayo, you get a really nice blend of sweet and spicy.
They are a bit dense, so I would recommend keeping your fritters pretty small and not too thick. You definitely want your bananas to be ripe to overripe, otherwise the banana flavor will be completely overshadowed by the corn and spices.
Banana Corn Fritters
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground chipotle chile, or cayenne pepper
1 1/4 cups roughly mashed bananas, (about 3 medium)
1 large egg
2 tablespoons milk, or buttermilk
2 tablespoons canola oil, divided
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet.
Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
1 large garlic clove, crushed
1/2 tsp salt
2 tsps chili powder
2 tbsp lime or lemon juice
1/2 cup light mayo
Chop crushed garlic and press with the side of a knife until mashed
Stir in chili powder, lime/lemon juice, salt and mayo