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Ricotta & Banana Fritters

Ricotta & Banana Fritters


2 medium ripe bananas, mashed (2/3 cup)

300g fresh ricotta

2 cups self-raising flour

1 cup buttermilk

2 eggs

40g butter, melted and cooled

20g butter, extra

8 rashers bacon, rind removed

1 cup maple syrup



  1. Combine banana and ricotta in a bowl until smooth. Add flour and stir until combined. Whisk buttermilk, eggs and butter in a jug. Add to banana mixture and stir until well combined. Place extra butter into a small square of calico or paper towel.
  2. Heat a non-stick frying pan over medium heat. Rub fabric or paper towel over hot pan to grease. Pour 1/3 cup of fritter mixture into pan, spreading to 10cm rounds, 2 fritters at a time. Cook for 2 minutes or until bubbles form on top of fritters and base is golden. Turn and cook for 1 minute or until golden and cooked through.
  3. Transfer to a plate and cover to keep warm. Cook remaining batter. Heat a non-stick frying pan over medium heat. When hot, add half the bacon rashers and cook for 3 minutes on each side or until golden or cooked to your liking. Transfer to a plate covered with paper towel.
  4. Cook remaining bacon. Stack 3 fritters onto each serving plate.
  5. Top with bacon and drizzle with maple syrup. Serve.

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