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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
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Combine flour, sugar, salt and spices in a large bowl. Set aside.
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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.
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Add milk mixture to dry ingredient and stir just until dry ingredients are incorporated. Add pineapple/banana mixture and stir until combined.
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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.
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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.
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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.
Myrtle says
Thank you very kindly for your recipe. The grand babies will love it.
Melissa Daddario says
What could I use instead of the yogurt?
Chris Scheuer says
Hi Melissa, sour cream should work!
www.you-made-that.com says
Wow these fritters look amazing! Great photos too even though you had to make them wait to try them out. Your little grandbaby is adorable, so so precious! Enjoy your sweet little baby 🙂
Wendy says
The fritters look sweet but Emery Kate looks sweeter. As beautiful as your food photos always are, the photos of your granddaughter steal the show. 🙂
Mary Hirsch says
That baby is a doll - love her hair. For being just two months or so, she does have quite the personality. Too bad she's not getting much attention. Hey, Grandpa, great photos. Even the "twins" shot. You should be ashamed of yourself for even presenting those fabulous fritters to the general public. The ingredient combo - bananas and pineapples - is genius. I just thought that fritters came in the apple variety, more greasy than good. Glad you've proved me wrong.
Lemons and Anchovies says
How adorable is she! Ooh, I'd have a hard time resisting pinching those cheeks!
The fritters sound so good, too. I'd have stolen a piece or two while you had your backs turned. 🙂
Debra Eliotseats says
Such a little doll!!!!!! And those aren't fritters; they're more like oven mitts! :). They look too delicious!
Anna and Liz Recipes says
Oh my Chris! I just stumbled upon your site and it is FANTASTIC! Beautiful photos and recipes, I will be back for sure! And your granddaugter is gorgeous!!
LOve the Southern- style fritters, especially I just moved to the South! Have a wonderful Father's Day! 🙂 Anna
Chris Scheuer says
Thanks so much Anna and so nice to meet you, thanks for stopping by The Café!
Liz Berg says
Look how big and beautiful Emery Kate is getting...and such a winning smile! And the torture the family routine sounds very familiar 🙂
PS...amazing fritters!
Stefania Piazzolla says
Love the recipe and the baby.
Hugs!
italiancookingholiday.blogspot.com
Lenia says
What a cute little baby!Your fritters rock,dear Chris!
Andrea_TheKitchenLioness says
Chris, your granddaughter Emery Kate is such a cutie pie and I really like her name too...and your banana and pineapple fritters look like a really decadent treat. How nice that you used cloves and nutmeg as spice (they go so well with pineapples and bananas) and Greek yoghurt for the batter - it all sounds fabulous! And all the photos are terrific - it is wonderful to look at them on this rainy and very grey day here in Bonn!
Have a lovely Thursday!
Andrea_TheKitchenLioness says
Chris, your granddaughter Emery Kate is such a cutie pie and her name is just wonderful...Your pineapple banana fritters look decadent - I really like that you used cloves and nutmeg as spices (they go so well with bananas and pineapple) and Greek yogurt for the batter - sounds incredibly delicious to me, a real summertime treat! And all the pictures are fabulous - what a treat on such a rainy and grey day here in Bonn!
Have a wonderful Thursday!
Veronica Miller says
Oh I love fritters and the pineapple and banana sound so good here! But I'd just as happily nibble on your grand daughter's cheeks for dessert instead. LOL! She's such a cutie.