Have you looked up the definition of “torture” lately? If not, you’ll be surprised to see that it’s not the same as it was in days gone by. Go ahead, check it out – I’m quite certain you’ll find a picture of Nick and Lindsay (our son and DIL), waiting for these Pineapple and Banana Fritters, not only to be finished but then, to be photographed as the amazing aroma wafted through the entire house.
Nick’s eyes got big as he sauntered into to kitchen and saw the warm, golden fritters, dripping with sweet glaze, covering the cooling rack. “NOT YET!!”, I said quickly, “We’re about to do a photo shoot!”. Then came Lindsay ………..”Oh my!” she said, when she heard what I was concocting. She dipped a tiny bit of finger in the glaze and snuck a taste “Mmmmm” …………. “We’ll eat as soon as we’re finished with the pictures.”, I said.
How would you like that? Yeah, that’s what I thought. See how high you rank here at The Café? Taking photos for you at the risk of mutiny.
Actually, they were quite good sports about the whole thing. They waited patiently, but did peer in at us, longingly, from time to time Though they were no longer warm by the time we finished snapping photos, the fritters, filled with sweet bites of pineapple, tender chunks of banana and a swirl of cinnamon, cloves and nutmeg, were fabulous accompanied by cold glasses of milk and very good company.
Oh, and speaking of good company, we not only got to have fun with Nick and Lindsay, but we were thrilled to be able to spend the whole weekend with our sweet baby granddaughter, Emery Kate. Those of you who are frequent visitors at The Café may remember that about two months ago we welcomed a new little girl to the family. You probably won’t be surprised to hear that Mr. Café (Scott) my husband/photographer has taken some really fun photos of the little princess. Enough said. Take a peek at this little girl we’re so crazy about.
P.S. You probably don’t give a hoot about the Pineapple and Banana Fritters after looking at this baby, but I did want to tell you that, in addition to a breakfast or brunch treat, they make a FABULOUS dessert, served warm with a scoop of melting vanilla ice cream. If you want to really indulge or impress, add a drizzle of Ridculously Easy Sea Salted Caramel Sauce. Oh my! If you’re looking for a fun, unique dessert, this is it!
- 2 cups flour all purpose
- ¼ cup sugar
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ¾ cup milk
- ½ cup Greek yogurt
- 2 eggs
- 1 medium banana cut into ¼ inch dice
- 1 cup diced fresh pineapple about ¼ inch dice You may need a bit more or less pineapple, see directions below.
- Canola or other mild flavored oil enough to equal 2 inches deep in pan
- For the glaze
- 2 cups powdered suger
- ¼ cup pineapple or apple juice* more as needed
- ½ teaspoon vanilla extract
- Combine flour, sugar, salt and spices in a large bowl. Set aside.
- Combine milk and Greek yogurt and stir to combine. Add eggs, stir again until well combined. Place diced banana in a measuring cup or bowl. Add enough diced pineapple to make 1¾ cup of fruit.
- Add milk mixture to dry ingredient and stir just until dry ingredients are incorporated. Add pineapple/banana mixture and stir until combined.
- Heat oil to 350˚F in a medium, heavy bottom deep pan. Oil is ready when a small spoonful of batter sizzles and rises to the top when added to oil. While oil is heating, prepare glaze by combining powdered sugar, apple or pineapple juice and vanilla. You want a medium thickness for the glaze (a bit thicker than heavy cream). Pour glaze onto a shallow plate and set aside. Place several thicknesses of paper towel on counter.
- Drop batter into hot oil in large spoonfuls. Don't be super orderly, fritters are supposed to have fun, random shapes. Cook in oil until deep golden brown on first side then gently, turn over (I like to use another spoon when turning to keep oil from spattering), cook second side until deep golden brown.
- Remove fritters from hot oil with a slotted spoon, transfer to prepared paper towels and allow to drain for about 1 minute. Dip in glaze to coat first side. Flip fritter over to coat other side, then remove with a fork, allowing excess glaze to drip back onto plate. Transfer to a cooling rack after glazing. Repeat with remaining fritters. Serve warm or at room temperature. These are best served within a few hours of cooking.
Makes anywhere from 1-2 dozen fritters, depending upon size. I made mine fairly large and got 12 fritters.
I tried the icing with milk. Though it tastes very good, the glaze is more opaque and the finished fritters don't look nearly as glistening, golden and/or pretty.