Banana Fritters a La Jacques Pepin

Total Time
Prep 10 mins
Cook 30 mins

This is from Sweet Simplicity: Jacques Pepin's Fruit Desserts. These are all he said it is and more! The batter becomes like a "tempura" batter because of the ice water. We added a large egg because it is included in the directions and not ingredients and it made sense. If there is anyone who can look it up for me, I would appreciate it. I copied the notes by hand, copy machine at library was broken, & I wasn't allowed to check the book out. We made these for the last night of Hanukah, there were a lot of over ripe bananas and went ahead and made the fritters. I had been saving this recipe for awhile - am glad I did.


  1. Place flour, egg, and about 1/2 the water in a bowl.
  2. Mix with whisk for a few seconds, until the mix is smooth, and then whisk in the remaining water.
  3. To cook the fritters, take a large nonstick skillet and heat 1/3 cup of the oil to 400F(200C).
  4. Meanwhile, peel the bananas, and, holding them directly over the bowl containing the batter, cut them crosswise into 1/4" slices (let slices fall into batter).
  5. Make 3-4 fritters at a time - using about 1/3 cup batter for each pouring it into the hot oil.
  6. Spread mixture lightly as it hits the pan to create fritters about 3" in diameter.
  7. Cook for 3-4 minutes, turn, and cook for 3-4 minutes on other side, until lightly golden brown.
  8. Remove fritters with slotted spoon and place them on wire rack to drain.
  9. Continue to make fritters, adding oil as needed, until all batter has been used.
  10. Sprinkle the drained fritters generously with sugar and serve as soon as possible.
Most Helpful

I had an overripe banana so decided I'd try this out-- as I LOVE J. Pepin. He's my favorite chef, by far! Unfortunately these fritters came out waaaaay too greasy. I followed the recipe exactly and fried in hot oil, both batches were too oily to eat. They were gorgeous though and crispy, just sooo oily :(

Codychop June 15, 2007