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Dessert

Banana Fritters

A batter of mashed bananas, flour, and spices fried into golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Banana and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,470 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Banana Fritters

Ingredients

Directions

Make the batter

  1. Mix the dry ingredients together and sift them.

  2. Mash or rice the bananas.

  3. Mix the bananas with the milk and flour alternately.

  4. Stir in the lemon juice and the lightly beaten eggs.

Fry and serve

  1. Heat oil in a pan.

  2. Drop spoonfuls of the batter into the hot fat.

  3. Drain the fritters.

  4. Sprinkle with powdered sugar before serving hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Banana + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together1,470 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the batter together while it fries.
Bananas
Add moisture and natural sweetness to the batter.
Eggs
Bind the batter and help it set as it cooks.
Baking powder
Releases gas that makes the fritters rise and turn light.
Milk
Loosens the batter and adds moisture for a tender interior.

The step that matters

Drop spoonfuls of the batter into the hot fat.. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the outside quickly, keeping the fritters light and less oily.

Swap the banana

How well each one fits the dish's main ingredients (flour, milk, sugar, lemon, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Bananathe original

Fit is the average pairing score against flour, milk, sugar, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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