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Crispy Banana Fritters with Mexican Chocolate - Discover these incredible banana fritters! Crispy, coated in peanut cinnamon sugar, and served with spicy Mexica

Crispy Banana Fritters with Mexican Chocolate

These banana fritters are a delightful twist on a classic comfort food. Combining the warmth of fried bananas with a unique peanut cinnamon sugar coating and a rich, spicy Mexican chocolate sauce, this recipe offers a truly decadent experience. Perfect for a special dessert or a fun weekend treat, these banana fritters are surprisingly easy to make and utterly irresistible. This recipe elevates simple ingredients into an extraordinary dessert. The contrast between the crispy exterior, soft banan
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup roasted (salted peanuts)
  • 1 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 8 ounces semi-sweet chocolate (chopped (use dark or vegan chocolate for vegan version))
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon ancho chili powder (may leave out if desired)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup flour (use your favorite gluten flour if needed)
  • 1/3 cup rice flour (can sub with regular flour)

Method
 

  1. For the peanut sugar: Add the roasted peanuts and 1/2 cup of the granulated sugar to a food processor. Blend until finely ground into a powder, being careful not to create peanut butter. Stir in the remaining 1 cup of sugar and the 2 teaspoons of cinnamon. Transfer to a jar; this sugar can be stored at room temperature for up to 1 week.
  2. For the chocolate sauce: Add the full-fat canned coconut milk to a small saucepan and bring to a low boil. Remove from heat and stir in the chopped semi-sweet chocolate until melted and smooth. Stir in the 1/2 teaspoon ancho chili powder, the 1/4 teaspoon cinnamon, and the vanilla extract. To rewarm the sauce before serving, gently heat over low heat.
  3. For the bananas and batter: Combine the 1 cup flour and 1/3 cup rice flour in a shallow, wide bowl. Stir in the 1/2 cup coconut milk and 1/2 cup beer (or more if needed) until a thick but pourable batter forms, about the consistency of pancake batter.
  4. Fry the fritters: Heat a large pot of neutral oil over medium heat to about 350°F (175°C). Carefully stick a bamboo skewer through the middle of each banana. Dip the battered bananas one at a time into the hot oil, ensuring they are evenly coated. Fry for 2-3 minutes per side, until golden crisp and puffed.
  5. Drain and serve: Using a slotted spoon, remove the fritters from the oil and drain them on paper towels. Repeat with the remaining bananas.
  6. Finish and enjoy: When ready to serve, generously dust the warm fritters with the prepared peanut sugar. Serve immediately with the warm Mexican chocolate sauce on the side for dipping.

Notes

- For extra crispiness, ensure your frying oil is at the correct temperature (around 350°F/175°C).
- Use slightly firm, not overly ripe, bananas for the best fritter texture; they should hold their shape.
- Adjust the ancho chili powder in the sauce to your spice preference; a little goes a long way.
- Reheat the chocolate sauce gently to avoid scorching.