Banana Fennel Fritters Recipe – Easy Indian Street Food Snack

Last Updated on 5 months ago by Neha Deshmukh

Banana Fennel Fritters Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, these Banana Fennel Fritters are it. They’re crispy, subtly sweet, and have this lovely hint of fennel that just makes them so special. I first made these on a rainy afternoon when I had some overripe bananas staring back at me, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These fritters are seriously easy to whip up – perfect for a cozy weekend treat or when you’re craving something a little different. They’re a delightful twist on the classic banana fritter, with the fennel adding a unique aromatic flavor. Plus, they’re ready in under 10 minutes! Who doesn’t love a speedy snack?

Ingredients

Here’s what you’ll need to make these delicious Banana Fennel Fritters:

• 2 tablespoons fennel seeds
• 3 overripe bananas
• ½ cup whole wheat flour (approx. 60g)
• ¼ cup rice flour (approx. 30g)
• 2 tablespoons fine semolina (approx. 15g)
• 2 tablespoons milk (approx. 30ml)
• ¼ teaspoon baking soda
• Pinch of salt
• Oil for deep-frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Fennel Seeds: Regional Variations & Flavor Profile

Fennel seeds (saunf) are a staple in Indian kitchens. They have a lovely anise-like flavor that pairs beautifully with sweet dishes. You can find them whole or crushed – I prefer to lightly crush them myself for a fresher aroma. In some regions, people even add a tiny pinch of fennel powder along with the seeds for an extra boost!

Whole Wheat Flour, Rice Flour & Semolina: The Perfect Blend

This combination of flours gives the fritters a wonderful texture. Whole wheat flour adds a bit of nuttiness, rice flour makes them light and crispy, and semolina (rava) gives them a lovely golden color and a slight crunch.

Overripe Bananas: Achieving Optimal Sweetness & Texture

Don’t throw those spotty bananas away! They’re perfect for this recipe. The riper the banana, the sweeter and softer the fritters will be. Seriously, the browner, the better!

Milk: Alternatives for Different Dietary Needs

I use regular milk, but you can easily substitute it with almond milk, soy milk, or any other plant-based milk if you prefer. It won’t affect the flavor much.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom that fennel flavor. Dry roast the fennel seeds in a pan over medium heat for about 30 seconds. This really wakes up their aroma. Then, coarsely crush them using a mortar and pestle.
2. In a bowl, mash the bananas until they’re nice and smooth. No lumps allowed!
3. Now, add the whole wheat flour, rice flour, semolina, salt, baking soda, and crushed fennel seeds to the mashed bananas. Pour in the milk.
4. Mix everything together with a fork until just combined. Don’t overmix – a few lumps are okay.
5. Heat about 1.5 inches of oil in a heavy-bottomed pan on medium heat. You want the oil hot enough to fry, but not so hot that the fritters burn.
6. Carefully drop 1-tablespoon portions of the batter into the hot oil, being careful not to overcrowd the pan.
7. Fry for 3-4 minutes, flipping occasionally, until they’re golden brown and crispy.
8. Remove the fritters from the oil and drain them on paper towels.
9. Serve immediately with a cup of chai or coffee!

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature stays consistent, resulting in crispier fritters.
• Check the oil temperature: A small piece of batter should sizzle gently when dropped into the oil.
• Drain well: Getting rid of excess oil is key for that perfect crispy texture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Fennel Fritters

Simply use plant-based milk! Almond or soy milk work beautifully.

Gluten-Free Banana Fennel Fritters

Substitute the whole wheat flour with a gluten-free all-purpose flour blend.

Adjusting the Spice Level

My friend, Priya, loves to add a tiny pinch of cardamom powder to the batter for a warmer flavor. You could also add a very small pinch of chili powder if you like a little heat!

Festival Adaptations (e.g., Janmashtami, Diwali)

During Janmashtami, these are a lovely offering to Lord Krishna. For Diwali, you can add a sprinkle of powdered sugar on top for a festive touch.

Serving Suggestions

These fritters are best enjoyed fresh and warm. They’re amazing with:

• A cup of masala chai
• A strong cup of coffee
• A dollop of yogurt (for a slightly tangy contrast)
• A sprinkle of powdered sugar (if you have a sweet tooth!)

Storage Instructions

Honestly, these are best eaten immediately. But if you must store them, let them cool completely and store them in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a pan or oven to revive them a bit.

FAQs

Let’s answer some common questions!

What is the best way to get the fritters crispy?

Make sure your oil is hot enough, don’t overcrowd the pan, and drain the fritters well on paper towels.

Can I make the batter ahead of time?

You can, but the bananas will oxidize and the batter might become a little sticky. It’s best to make the batter just before frying.

What type of oil is best for deep-frying these fritters?

Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and a neutral flavor.

Can I use other types of flour besides whole wheat and rice flour?

You can experiment with other flours, but the texture might change. All-purpose flour will work in a pinch, but the fritters won’t be as light and crispy.

How can I adjust the sweetness of the fritters?

Use riper bananas for more sweetness, or add a teaspoon of sugar to the batter if needed.

Enjoy these little bites of happiness! I hope you love them as much as my family does. Let me know in the comments how they turn out for you!