The fritter tradition harks back to West Africa, where frying in deep oil is one of the major cooking techniques. In the African Atlantic world, fritters can be served as appetizers, as a vegetable, and even as a dessert, as they are here.

　　My maternal Grandma Jones had a way with fritters. She would prepare them from the overripe bananas that she found at low prices at her local greengrocer's.

　　

Ingredients

Makes 4 servings

　　Peanut oil for frying

　　2 eggs lightly beaten

　　1/2 cup cold milk

　　3 tablespoons light brown sugar

　　1 cup flour

　　Pinch of baking soda

　　4 ripe bananas, sliced diagonally into 1/4-inch pieces

　　2 tablespoons confectioners' sugar

　　

Step 1

Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter.

　　

Step 2

With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle them with the confectioners' sugar and serve warm.

　　The Welcome Table: African-American Heritage CookingReprinted by permission of Fireside/Simon & Schuster, Inc. (©1994)