Goan banana fritters


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Banana fritters, Filoss, can be served as a scrumptious dessert with a generous dollop of fresh whipped cream, or eaten as a snack on their own. Delicately spiced with nutmeg and cinnamon, every mouthful of these fritters will delight the palate with its wonderful mixture of varied textures. Their sweetness and smooth finish provide the perfect finale for a meal that has featured a spicy hot main dish.


  • 15 ml/1 tbsp flaked (sliced) almonds
  • 4 large bananas
  • 15 ml/1 tbsp lemon juice
  • 150 g/5 oz/ cups plain (all-purpose) flour
  • 1.25 ml/¼ tsp ground nutmeg
  • 2.5 ml/½ tsp ground cardamom
  • 2.5 ml/½ tsp ground cinnamon
  • 30–45ml ½–3 tbsp soft light brown sugar
  • 2.5 ml/½ tsp salt
  • 2 medium eggs
  • 120 ml/4fl oz/½ cup milk
  • oil, for deep-frying
  • 15 ml/1 tbsp brandy (optional)
  • 25 g/1 oz apricot glaze or apricot jam
  • whipped cream or vanilla ice cream, to serve


  1. Toast the sliced almonds by placing them in a pre-heated shallow frying pan, then dry-roast by holding the pan above a medium heat for 10–15 seconds and shaking it to prevent the almonds burning. The almonds should just begin to turn a slightly brown colour.

  2. Remove them from the pan immediately and transfer to a large dish to cool. Set aside while preparing the bananas.

  3. Chop the bananas into medium-sized chunks. Put them in a small bowl and mix in the lemon juice.

  4. Place the flour in a large mixing bowl with the ground spices, sugar and salt. Mix all of the ingredients until well combined, then add the bananas.

  5. Beat the eggs and gradually add the milk while still beating. Add the egg and milk mixture to the bananas, stirring carefully until the bananas are fully coated.

  6. Heat the oil in a wok or other pan suitable for deep-frying over a medium heat, and put in as many large spoonfuls of the fritter mixture as the pan will hold in a single layer. Fry for 2–3 minutes, then carefully turn over and fry the other side for a further 2–3 minutes, until the fritters are brown all over. Lift out with a slotted spoon and drain on kitchen paper. Repeat with all the mixture.

  7. Transfer the fritters to a serving plate and brush them evenly with the apricot glaze.

  8. If using apricot jam instead, heat the jam gently in a ladle or small pan until it just begins to bubble, then push it through a sieve (strainer) into a small bowl positioned underneath. Brush over the fritters.

  9. Serve the fritters hot, with a dollop of whipped cream and top with a few toasted almonds. Alternatively, vanilla ice cream can be served with the dish for a cooling summer treat.

Per portion Energy 522kcal/2199kJ; Protein 9.6g; Carbohydrate 72.3g, of which sugars 40g; Fat 23.7g, of which saturates 3.3g; Cholesterol 97mg; Calcium 122mg; Fibre 2.6g; Sodium 56mg.