Goan banana fritters

In a Goan household this is a simple way to use up those over-ripe bananas that are attracting fruit flies and are soon going to spoil.  Banana fritters were always a favorite for breakfast, tea time or as an after dinner treat.  I was surprised to find that both Emeril Lagasse and Martha Stewart had already showcased variations of this Goan recipe in their famous kitchens.  If you have young children or grandchildren, this is the perfect recipe to have little hands helping in the kitchen.

Ingredients

2 very ripe bananas

2 large eggs

2 tablespoon sugar 

1/4 cup flour

1/4 cup milk

1/4 teaspoon pinch salt

1/4 teaspoon of cardamon (optional) 

1/4 teaspoon of nutmeg (optional) 

Cooking spray, ghee or oil for greasing the pan

Method

Mash the bananas and keep aside.

 In another small bowl whisk the eggs and milk together

In a separate bowl add the flour, sugar, salt and spices together and mix well.

Gradually add the milk mixture to the flour mixture and whisk well.

 Lastly add the bananas to the mixture and stir to mix well.

Spray a non-stick pan with oil and  heat on medium heat.   When hot add a tablespoon of the batter to the pan and cook till the batter looks solid and the edges are brown. 

Flip over and brown the other side, like you would with pancakes. 

  Remove when done and drain on a paper towel lined plate.

Serve warm sprinkled with fruit, icing sugar, or add syrup or jams as you wish.
I got about 12-15 pancakes