Banana and coffee fritters

These are a coffee twist on the banana fritters I make at home on Sundays for my daughter Stella.

Banana and coffee fritters. Credit: Luca's Key Ingredient

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 eggs
• 400 g fresh ricotta
• 2 ripe bananas, mashed
• ½ tsp ground coffee (ideally freshly ground)
• 225 g (1½ cups) self-raising flour
• 1 tsp baking powder
• 1 L frying oil
• Icing sugar, to dust
• 150 ml agave syrup, to serve (or use honey)

Instructions

1. Whisk eggs in a large bowl, then add ricotta, a pinch of salt, mashed banana and coffee powder and stir well. Add flour and baking powder and stir well again.
2. Heat oil to 175-180°C. Then shape the fritters into small round balls of around 3-4 cm.
3. Fry fritters in small batches to avoid oil dropping in temperature. Cook for 3-4 minutes on each side or until golden in colour. Remove fritters from the oil and drain on a paper towel.
4. Serve with agave syrup or honey and a dust of icing sugar.

Note

Luca serves these with agave syrup when making them in Luca’s Key Ingredient, and suggests honey as a good alternative if you don’t have agave syrup on hand

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.