Serve the fritters with fresh fruit for a delicious breakfast. From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
- 6 ripe bananas
- 2 eggs, beaten
- 3/4 cup all-purpose flour
- 3 tablespoons vegetable oil
In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.