I got the idea of making banana fritters when I ate beignets at Founding Farmers in Washington, D.C. I added the ripe banana just to give it a hint of banana flavor. I served my fritters sprinkled with confectioners’ sugar, but if you are adventurous you could serve it with chocolate or caramel sauce.

Banana Fritters
2 eggs
1 teaspoon oil
½ cup milk
1 teaspoon vanilla
3 tablespoons sugar
1¼ cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 very ripe mashed banana
Oil for deep frying
Confectioners’ sugar for dusting

Beat eggs, oil, milk, vanilla and sugar. Sift flour, baking powder and salt. Add to egg mixture and beat until the batter is smooth. Stir in the mashed banana.

Heat oil for deep frying in a wok over medium-high heat until shimmering but not smoking. Drop tablespoonfuls of the batter gently into the oil. Fry until both sides are lightly golden brown. Drain on paper towels and sprinkle with confectioners’ sugar while the fritters are still warm. Serve immediately.