Banana Corn Fritters

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Servings: 5 servings (Serving size: 10 cakes)

Ingredients:
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chile (see Ingredient note) or cayenne pepper
1 1/4 cups roughly mashed bananas
1 large egg
2 tablespoons milk or buttermilk
2 tablespoons canola oil, divided

Instructions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

[Recipe Source]

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