Gulgulas (Indian Banana Fritters) Recipe

Name: Gulgulas (Indian Banana Fritters)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30
Ingredients: 2 overripe bananas (mashed into a smooth paste); 1/2 cup caster sugar; 1 teaspoon fennel seeds; 1 egg; 1 teaspoon vanilla extract; A pinch of cinnamon; 1/2 to 1 cup of milk (whole or skim); 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; Vegetable oil for frying

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 30 servings

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Looking for a new way to enjoy bananas or getting into Indian cuisine? Gulgulas, or Indian banana fritters, are the perfect use for overripe bananas which would otherwise get tossed in the garbage, just like you'd use for banana bread.

Here's a tip if you have overripe bananas and aren't ready to make the gulgulas: cover them in plastic wrap and freeze them. Then just take them out when you're ready to make the Indian banana fritters.

The fried nature of this meal doesn't make it an everyday dish, but it can be a treat for special occasions.

2 overripe bananas, mashed into a smooth paste
1/2 cup superfine sugar
1 teaspoon fennel seeds
1 large egg
1 teaspoon vanilla extract
1 pinch cinnamon
1/2 to 1 cup milk, whole or skim
1 1/2 cups whole-wheat flour
1 teaspoon baking powder
Vegetable oil, for frying

Gather the ingredients.

The Spruce / Sonia Bozzo
In a large bowl, mix together the mashed bananas, sugar, fennel seeds, egg, vanilla essence, cinnamon, and milk. Stir to blend everything well, making sure the sugar dissolves completely.

The Spruce / Sonia Bozzo
Mix together the whole-wheat flour and baking powder in a separate bowl.

The Spruce / Sonia Bozzo
Using a whisk, slowly and a little at a time, add the flour to the wet ingredients. Mix well to ensure there are no lumps or as few as you can manage. You want to end up with a batter that is really thick. You might need a little more flour to achieve this consistency.

The Spruce / Sonia Bozzo
Heat the cooking oil in a frying pan on medium heat. You will know the oil is heated to the temperature you need to deep-fry the gulgulas when you drop a tiny bit of batter into it and the batter floats up to the surface but does not change color yet.

The Spruce / Sonia Bozzo
When the oil is ready, use a tablespoon to scoop up and drop a spoonful of batter into the hot oil. Do not overcrowd the pan as the gulgulas will stick to each other and get damaged.

The Spruce / Sonia Bozzo
Use a slotted spoon to turn the fritters every now and then. Fry until they are golden all over. Then drain using a slotted spoon and place on kitchen paper towel to remove most of the oil. Serve while still hot with a steaming cup of masala chai.

The Spruce / Sonia Bozzo

Tip

For a little bit of decadence, dust the gulgulas with confectioners' sugar before serving.

Nutrition Facts (per serving)
91	Calories
5g	Fat
10g	Carbs
1g	Protein

Nutrition Facts
Servings: 30
Amount per serving
Calories	91
% Daily Value*
Total Fat 5g	7%
Saturated Fat 1g	3%
Cholesterol 7mg	2%
Sodium 22mg	1%
Total Carbohydrate 10g	4%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein 1g
Vitamin C 1mg	3%
Calcium 22mg	2%
Iron 0mg	2%
Potassium 64mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.