In Sri Lanka, Banana Fritters are locally known as Banana Baji and served in cafes as a refined dessert.
The history of these fritters is a fascinating intertwining of cultures. Although the banana is a native fruit of the region, the technique of batter frying has been influenced by centuries of trade exchanges in the Indian Ocean.
Arab and Portuguese Influence: It was probably Arab traders and later Portuguese colonists who introduced sweet frying techniques to this area.
The Sri Lankan Touch: The island’s inhabitants have transformed a universal recipe into something unique, replacing animal fats with coconut oil and enriching the batter with their most precious spices: cardamom and turmeric.
Unlike Western versions, the traditional Sri Lankan recipe favors the Ambul (Ambul Kehel) variety of banana. Small, slender, and slightly tangy (citrus) in flavor, this banana creates a perfect contrast with the sweetness of the batter and Kithul syrup, a thick, woody molasses extracted from the palm that represents the liquid gold of local cuisine.
In the video, I also propose frying with the Magic Cooker, which is lighter.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Sinhalese
- Seasonality: All seasons
Ingredients
- 12 Ambul bananas or small bananas (or 6 large bananas)
- 1 1/2 cups flour
- 1/2 cup rice flour
- 1 tbsp sugar
- 1 egg
- 1/3 cup coconut milk
- as needed spices (ground cardamom, turmeric)
- 1 pinch salt
- 2/3 cup water
- as needed coconut oil (or vegetable oil)
- as needed kithul (or honey)
Steps
Create the batter: In a bowl, sift the flours with the sugar, cardamom, turmeric, and salt. Add the egg mixed with coconut milk, and the water gradually, whisking to obtain a smooth and thick batter that can adhere well to the banana.
Cut the bananas: Peel the bananas and slice them lengthwise into thin slices or into pieces about 2-3 inches long. If they are small, you can leave them whole.
Fry: Heat plenty of coconut oil (or vegetable oil) in a deep pan or kadai until it reaches 356°F. Dip each piece of banana into the batter, letting the excess drip off, and immerse it in the hot oil.
Golden brown: Fry for 1-2 minutes per side until they are golden brown and crispy.
Final touch: Drain on absorbent paper. Arrange on a plate and generously drizzle with kithul or honey before serving hot.They are often served hot with a scoop of vanilla ice cream or coconut ice cream to create a hot-cold contrast.
A final sprinkle of cinnamon or powdered sugar adds an extra touch of aroma.
You can also use banana fritters as a topping for a creative porridge with flavors from Sri Lanka.
FAQ (Questions and Answers)
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