Banana Fritters with Strawberry Purée Recipe

I decided to take a new approach with breakfast this morning.  Pancakes are always good!  The sweet smell is reminiscent of happy childhood days when treated to these beauties rather than the usual every day cereal and toast start to the day.  These banana fritters are not only super quick to prepare and damn tasty, they also make an ideal takeaway snack.

The recipe for this beautiful banana fritter makes a breakfast to die for.  Its pleasant softness, combined with the tender taste of the banana is a sweetness like no other. You can add chocolate or garnish the preparation with other ingredients of your choice, This treat can be made in record time without any difficulty and the ingredients are easy to find and very cheap, so get your aprons ready!  

Maple syrup or honey will always work a treat drizzled on fritters/pancakes, but if you really want to go the extra mile, then follow the strawberry purée recipe below.

Prep Time: 15 mins  
Cook Time: 10 mins  
Servings: 6  

Ingredients for the fritters:
6 ripe bananas
2 eggs, beaten
100g cup all-purpose flour
3 tablespoons vegetable oil

1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. 

2. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil.  Reduce the heat to a medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven.

3  Serve with purée drizzled on top, if desired.

Ingredients for the strawberry purée:
500g fresh or frozen strawberries
85g sugar
1 tsp lemon zest
1/2 tbsp lemon juice
1 tiny pinch of salt

1. Defrost strawberries if frozen or cut up strawberries if whole.

2. Blend strawberries if you prefer a smoother texture of strawberry puree.

3. Place strawberries and sugar into a small saucepan and bring to a simmer over med heat.

4. Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone. 

5. Occasionally stir the mixture to prevent burning. Add in lemon zest, juice and salt and stir to combine. Transfer to another container and let cool before use. 

6. Store extra in the freezer for up to 6 months.