Quick and easy Jamaican breakfast recipe. Unlike many people, I do not use soggy ripe bananas. I throw away overripe bananas because the calorie content is extremely high. This is my method of making Jamaican ripe banana fritters. See other Jamaican breakfast dishes
Ripe bananas, they are not overripe.
I also used about 1 oz. salted fish (cod fish) soaked in water to removed excess salt, then flaked.
2 medium-size ripe bananas, peeled/mashed
1 cup all-purpose flour
1 tsp. baking powder
1 oz. salt fish, excess salt removed, flaked
Pinch of black pepper
1/4 cup vegetable oil for frying
No salt is used because of the salt fish
1/2 cup water or less
In the bowl with the mashed bananas, sift the flour and baking powder. Add the salt fish and black pepper. Use the water to mix the flour mixture sparingly. Mix until the batter becomes well smooth.
Ripe banana batter
Heat oil in a skillet or Dutch pot over low heat. Gently drop the batter, a few heaping tablespoonsful at a time, in the hot oil.
Fry the fritters until brown and crisp, then drain on paper towels. If you desire, sprinkle the fritters with powdered sugar before serving.