Classic Banana Fritters (3 servings) melted fat or salad oil* 2 or 3 firm all-yellow bananas 1/2 cup flour For The Fritter Batter: 1 cup sifted flour 2 teaspoons baking powder 1 and 1/4 teaspoon salt 1/4 cup sugar 1 egg - well-beaten 1/3 cup milk 2 teaspoons melted shortening Make the fritter batter: Sift together the flour, baking powder, salt and sugar into a mixing bowl. Combine egg, milk and shortening. Add to dry ingredients and mix until batter is smooth. (This is a stiff batter and it makes a crisp fritter which will stay crisp for 15 to 20 minutes. This batter should not be "thinned down.") To deep-fry, have deep kettle 1/2 to 2/3 full of melted fat or oil. To shallow-fry, have 1 1/2 to 2 inches of melted fat or oil in frying pan. Heat fat to 375 degrees or until a 1-inch cube of bread will brown in about 40 seconds. (Important: Have fat at correct temperature - 375 degrees - before frying.) Peel bananas and cut crosswise into 3 or 4 diagonal pieces. Roll in flour. Dip into fritter batter, completely coating the banana pieces with the batter. Deep-fry or shallow-fry in the hot fat for about 6 minutes, or until well-browned. Turn fritters frequently to brown evenly. Drain on a rack. Serve hot with the main course... or serve as a dessert with hot fruit sauce, syrup or sweetened whipped cream. Makes 6 to 12 fritters. This recipe is from a very fun 1950 booklet called the Chiquita Banana's Recipe Book. Check out another recipe from the booklet called Banana Coconut Rolls. * Salad oil is old-time speak for cooking oil. Canola or vegetable oil will work fine for this recipe. These fritters are from a vintage 1950 recipe booklet. The recipe suggests that they'd make a great side dish or dessert. We think they’d make a great breakfast eaten as a donut or pancake-style with maple syrup. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3266. Submitted 8/27/2015.