Soft cinnamon-spiced banana fritters rolled in a sweet and sticky honey glaze. —Riley Wofford
3 tablespoons granulated sugar
2 1/4 teaspoons
2 tablespoons whole milk
unsalted butter, melted
pure vanilla extract
large banana, peeled and diced
Vegetable oil, for frying
In This Recipe
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a medium bowl to combine.
Whisk together the eggs, milk, melted butter, honey, and vanilla extract in a large bowl to combine. Gently fold the dry ingredients into the wet ingredients, mixing just until incorporated. Fold in the bananas.
Pour enough oil into a large saucepan to come about two inches up the side of the pan. Place the oil over medium-high heat, until a deep-fry thermometer registers 375°F. Working in batches, use a small ice cream scoop to drop the batter into the hot oil. Fry the fritters for 2 to 3 minutes, until golden brown all over. Drain on paper towels.
Whisk together the powdered sugar, milk, and honey in a shallow bowl to combine. While the fritters are still warm, dip in the glaze and turn to coat. Serve warm.