Jamaican Banana Fritters (Gluten Free, Vegan)

If you are looking for a hassle free gluten free Caribbean appetizer then look no further because these Jamaican Banana Fritters are so delicious, addictive and take less than 30 minutes to whip up a whole batch.

Fritters aka Flittaz are an all time favourite on mine. I like them because they are a no fuss, quick, tasty and filling appetiser. In a sense, you get all of this goodness in one serving.

They are so nice and simple you can even go on and be daring by tripling or quadrupling the batch.

What is a Jamaican banana fritter?

In short, a fritter (flittaz) is fried batter that is made with banana, flour, spices (nutmeg, cinnamon), sugar, vanilla, salt and oil.

The banana is typically overripe to yield more naturally occurring sweetness and is crushed (usually with a fork) to a puree consistency.

Then flour, spices, vanilla salt and sugar (if needed) is added to make the batter.

Oil is heated up in advance, the batter is dropped from the spoon into the hot oil then it is cooked until both sides are golden.

Jamaican vs Chinese fritters

Jamaican fritters are NOT the same as their Chinese counterpart. While both may use similar ingredients the methodology differs.

With the Chinese version, the banana isn't broken down into a puree consistency, rather, it is chopped into chunks and dipped into a flour based batter and fried in very hot oil.

The Jamaican version has the banana mashed and forms part of the batter and that is the clear distinction between the two.

Is it the same as a pancake?

Noo! It is not the same as an American pancake, fritters are naturally vegan. Unlike conventional pancakes where eggs are used for structure.

Eggs aren't traditionally used in Jamaican fritters, also the shape of the fritters aren't round.

You typically need a small amount of hot oil and a spoon to drop the batter from the spoon into the frying pan.

The shape of the fritters are small to medium and tend to be oblong or similar to a mis-matched oblong shape.

Jamaican fritters aren't really as fluffy (unless you use self-raising flour) as pancakes. They tend to be on the thinner side, crisper and more dense.

How to make banana fritters crispy

The secret to making fritters crispy is to make sure that the oil is heated through. You will want the oil to be hot before spooning any of the batter into the pan.

Hot oil will immediately react and cook the batter to create a crispy coating for your fritter.

On the other hand, if the oil isn't heated through enough, instead the fritter will absorb the oil like a sponge and become quite oil drenched and soggy.

Gluten free adaptation

Thankfully the only adjustment that is needed for this recipe is the flour.

It's an easy swap from wheat based flour to gluten free flour. I typically used Bob Red mills but since creating my own flour blend, I like to use that now.

I haven't tried using stand alone flour(s) such as cassava, tapioca starch and so fourth so I cannot comment on how it would work.

When you add the flour to the banana that has been mashed. The duo will initially seem quite thick.

Don't be tempted to add any liquid, you can use a potato masher and mash your way through until a thick batter is formed.

The health benefits of bananas

• Contain high levels of potassium which helps to regulate blood pressure
• Moderate amounts of fibre which promote healthy bowel movements and aids digestion
• A good source of vitamin B6 which produces red blood cells
• Optimal levels of vitamin C which helps to absorb iron and protect against cell and tissue damage
• Manganese, promotes healthy skin, makes collagen and protects the cells from free radical damage (source)

Reasons to make this recipe

• Great alternative to porridge/oatmeal.
• Doesn't take very long to make from scratch
• Perfect way to use up over ripened banana
• Cheap and nutritious breakfast
• Gluten free and naturally vegan friendly
• You only need up to 8 ingredients
• A great way to satisfy a sweet tooth

Ingredients you will need

• Gluten free flour: I like to use my Homemade GF Flour Blend. It's a recommended light and fluffy flour that seemingly works quite well.
• Overripe bananas: The more ripe the banana the better, it makes a difference to the overall sweetness of the fritters.
• Spices: In true Caribbean style I like to use cinnamon/nutmeg along with vanilla extract.
• Coconut sugar (optional): If you want your fritters to be uber sweet then a small amount of coconut sugar will do the trick.
• Oil: any oil with a high smoke point i.e avocado, coconut or olive oil works.

The steps

• Peel each of the bananas, slice and add them to a bowl.
• Use a potato masher or blender to breakdown the bananas until they become a pureed consistency (very important).

• Then add the spices, pink salt, vanilla and coconut/cane sugar.

• Gradually add the flour stirring using either a spoon or whisk, initially the mixture may seem thick, just work through it (use a masher if needed) to work through it. don't be tempted to add any water.
• The batter should be smooth with a few small pieces of banana and slightly thick.

• Meanwhile, preheat a medium sized non stick frying pan and melt just enough coconut oil to lightly cover the bottom of the pan on medium-high heat (wait until the oil is hot, hover your hand over the pan to determine this).
• Once heated through, reduce the heat to medium.
• Spoon some of the batter into the frying pan and fill the pan with spoons of batter (don't overcrowd).
• Fry until the underside is golden, this should take a few minutes (use a egg spatula to determine this).
• Once the first side is cooked, flip it over and cook the other side until golden.
• Place the cooked fritter on a plate with kitchen towel to absorb the excess oil.
• Repeat with the rest of the batter, melt and add more coconut oil if needed.

Can you make the fritters ahead of time?

Similar to fried dumpling, I wouldn't recommend making them ahead of time. They are at their best when served straight away while still hot.

How do I know that the fritters are cooked?

They should be crispy on the outside but soft and chewy on the inside.

I'm Caribbean/Jamaican but not gluten free, can I still make this recipe?

Yes, you wheat based flour or spelt flour instead and follow the recipe accordingly if you don't lead a gluten free lifestyle.

Instead, you can prepare the batter the night before (it may darken due to the banana) and fry accordingly the very next day.

How should you store any leftovers?

Any leftovers can be wrapped securely in foil and refrigerated for 1-2 days. To re-heat place the foil wrap in the oven for a few minutes until heated through (don't microwave as this compromises the texture)

I don't have any over ripe bananas to hand, can I still make the fritters?

Yes, you can BUT.... you will probably need to increase the amount of coconut sugar to compensate for the lack of sweetness in the bananas.

That is why I recommend using very ripe bananas, but it is still doable.

Can you make the fritters grain free?

I haven't managed to try this myself, but if you do, let me know how it works out!

Is it necessary to add sugar to the fritters?

If the bananas are overly ripe then you may want to exclude adding any additional sweetener.

I like to add a small amount of sugar regardless of how ripe the bananas are simply to enhance the taste.

I cannot shape them exactly like you have done, does it matter?

The key is to NOT make them look like American pancakes.

It's more about making them culturally appropriate so oblong or similar is fine, I don't always get them precise, some are small or medium but that's the beauty of this recipe!

Notes and tips

• Use overripe plantains as a great alternative if you don't have any bananas to hand.
• Make sure the oil is HOT before dropping the batter into the frying pan or the fritter will absorb too much oil and be soggy and crispy.
• Don't use too much oil, you only need enough to cover the surface of the pan.
• The amount of fritters you make will depend on the size that you make them.
• You want the fritters to be more on the thinner side, as they will be easier to flip and be more crispy.
• Keep a watchful eye on the fritters AT ALL times, don't leave them unattended as they cook relatively quick and may burn!
• You can make them any size that you wish, some people make very small ones or medium sized, like I have in the picture.
• Ideally you want to use bananas that are overripe for this recipe. Bananas where the skin is more black than yellow. This is because overripe bananas are naturally sweet so this lessens the chance of having to add too much sweetener.
• You can omit using any sweetener if you want to depend on the natural occurring sugars from the banana.
• Mash the bananas. Use either a potato masher or blender to breakdown the bananas into a more pureed consistency. This will form as the foundation for the banana fritter batter.
• In order to use as little oil as possible use a very durable non stick skillet. You also only need enough oil just to slightly cover the lower half of the fritter.
• As the batter cooks it will spread slightly before it turns golden. Use a egg lifter to flip the fritter over the other side and repeat.

More Caribbean breakfast recipes to try

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Jamaican Banana Fritters (Vegan, Gluten Free)

If you are looking for a hassle free gluten free Caribbean appetizer then look no further because these Jamaican Banana Fritters are so delicious, addictive and take less than 30 minutes to whip up a whole batch.

5 from 15 votes

Print Pin Rate

Course: Breakfast

Cuisine: Jamaican

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 259kcal

Author: Charla

Ingredients

• ▢ 3 large overripe bananas or 5 medium bananas
• ▢ 1 ½ cups of gluten free flour (204g)
• ▢ ¼ teaspoon cinnamon (0.5g)
• ▢ ¼ teaspoon of nutmeg (0.5g)
• ▢ 1 teaspoon of vanilla (4g)
• ▢ ¼ cup of coconut sugar (40g) or raw organic cane sugar (the amount will depend on the ripeness) optional
• ▢ ¼ teaspoon pink salt (1.5g)
• ▢ coconut oil for frying

Instructions

• Peel each of the bananas, slice and add them to a medium sized bowl.
• Use a potato masher or blender to breakdown the bananas until they become a pureed consistency (very important).
• Then add the spices, pink salt, vanilla and coconut/cane sugar.
• Gradually add the flour stirring using either a spoon or whisk, initially the mixture may seem thick, just work through it (use a masher if needed) to work through it. don't be tempted to add any water.
• The batter should be smooth with a few small pieces of banana and slightly thick.
• Meanwhile, preheat a medium sized non stick frying pan and melt just enough coconut oil to lightly cover the bottom of the pan on medium-high heat (wait until the oil is hot, hover your hand over the pan to determine this).
• Once heated through, reduce the heat to medium.
• Spoon some of the batter into the frying pan and fill the pan with spoons of batter (don't overcrowd)
• Fry until the underside is golden, this should take a few minutes (use a egg spatula to determine this).
• Once the first side is cooked, flip it over and cook the other side until golden.
• Place the cooked fritter on a plate with kitchen towel to absorb the excess oil.
• Repeat with the rest of the batter, melt and add more coconut oil if needed
• Serve immediately

Notes

• Use overripe plantains as a great alternative if you don't have any bananas to hand.
• Make sure the oil is HOT before dropping the batter into the frying pan or the fritter will absorb too much oil and be soggy and crispy.
• Don't use too much oil, you only need enough to cover the surface of the pan.
• The amount of fritters you make will depend on the size that you make them.
• You want the fritters to be more on the thinner side, as they will be easier to flip and be more crispy.
• Keep a watchful eye on the fritters AT ALL times, don't leave them unattended as they cook relatively quick and may burn!
• You can make them any size that you wish, some people make very small ones or medium sized, like I have in the picture.
• Ideally you want to use bananas that are overripe for this recipe. Bananas where the skin is more black than yellow. This is because overripe bananas are naturally sweet so this lessens the chance of having to add too much sweetener.
• You can omit using any sweetener if you want to depend on the natural occurring sugars from the banana.
• Mash the bananas. Use either a potato masher or blender to breakdown the bananas into a more pureed consistency. This will form as the foundation for the banana fritter batter.
• In order to use as little oil as possible use a very durable non stick skillet. You also only need enough oil just to slightly cover the lower half of the fritter.
• As the batter cooks it will spread slightly before it turns golden. Use a egg lifter to flip the fritter over the other side and repeat.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 115mg | Potassium: 211mg | Fiber: 5g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

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