Filipino Banana Fritters are seriously a lifesaver when your kids get those “I’m hungry” cries at the most random times. I mean, have you ever stared at your cupboard thinking, what snack can I whip up quick that actually gets gobbled up (and not pushed around on the plate)? Yep. Been there. These aren’t just another deep-fried treat… they’re cozy, familiar, and just about the tastiest thing you can make in fifteen minutes. Plus banana fritters for kids are so easy, my eight-year-old helps and we end up more flour-covered than the counter. That’s normal, right?

Ingredients

You probably have most of these waiting around at home—no fancy stuff, promise. Grab:

3 ripe saba bananas (Lakatan works too if you can’t find saba)
1/2 cup all-purpose flour
1 egg
2-3 tablespoons sugar for sprinkling
pinch of salt (don’t skip this, it wakes up the sweet flavors)
1/2 cup cold water (add more if batter looks super thick)
Oil for frying (maybe 1 cup—enough for shallow frying)

This isn’t an exact-science type of recipe. If the batter’s chunky or too thin, just roll with it. Trust me, it all works out in the end.

Mash bananas

Right—this is where things can get a little wild if you involve your kids. You want to mash the bananas until they’re lumpy but not pureed into total mush. A fork works best (or, okay, use your clean hands).

Put those mashed bananas in a bowl, then toss in flour and a pinch of salt. Crack in your egg. Now, mix until everything clings together, but don’t overdo it. It’ll look thick—like banana pancake batter but more rustic. Some folks like to sprinkle sugar right now, but I prefer holding off till later for that caramelized finish!

Actually, sometimes I add a tiny splash of vanilla for a warm aroma, or sneak in a few bits of jackfruit if we have them laying around—odd but magical. If you’re after other fun fritter ideas, peek at Ukoy (Filipino Shrimp and Vegetable Fritters) for another quick snack.

Fry until golden

Heat your oil up in a regular pan, medium heat—don’t go all-in with that fire or you’ll burn them in seconds flat. Once the oil shimmers, drop in spoonfuls of banana batter. Flatten them a bit so they fry evenly.

Listen for the gentle sizzle. That’s the good stuff. It usually takes just a minute or two per side. Flip them when the edges get toasty brown—impatient flippers, be warned, let them set or they’ll splatter everywhere! Sometimes the house gets foggy with the scent of sweet bananas—love that scent. Pull them out and set on a plate with a paper towel for a quick oil drain.

If this kind of snack excites your sweet tooth, check out another classic—Crispy Caramelized Filipino Banana Cue. Seriously, syrupy bananas on a stick, can’t beat that.

Sprinkle sugar

This next bit is barely even a step, but it really makes the Filipino Banana Fritters sing. While they’re still hot from the oil, sprinkle each piece with sugar. I use regular white sugar and sometimes, if I’m feeling feisty, a pinch of cinnamon too.

The sugar melts into a crispy crust that adds a tiny crunch—kids will lick their fingers clean, I swear. No need to drown them in sugar, just a gentle dusting is more than enough. Some people like powdered sugar for the look (it’s pretty, I get it), but the crunchy stuff wins in my house.

“We made these after school and they disappeared faster than you can say snacktime—my kids even started fighting for the last piece!”
– Liza from Bulacan

Serve warm

Seriously, don’t let these Filipino Banana Fritters sit around. They’re best hot, with the sugar still a little runny on top. Here are a few easy serving ideas:

Pair with a mug of hot chocolate in the rainy season.
Stuff inside pandesal for a sweet sandwich (weirdly amazing—try it).
Set out with other Pinoy merienda treats for a weekend family feast.
Add a scoop of vanilla ice cream if you want dessert vibes.

At parties, I just stack ’em high and let people grab their own—no fancy serving needed. Good for breakfast, snack, or even a sneaky midnight bite. Now that I think about it, these have saved me whenever guests pop by with no warning, too. Bonus: empty plates every time.

Common Questions

Can I use different bananas?
Totally. Saba is classic but Lakatan works fine. Cavendish gets mushier, but it’s okay in a pinch.

What if my batter is really runny?
Just add a bit more flour until it scoops instead of pours.

How do I make this healthier?
Try pan-frying with less oil, or sprinkle less sugar (or skip entirely). Honestly, kids won’t even notice.

Can I make them ahead?
These are best hot, but you can reheat in a toaster oven. They’ll get a bit softer, not as crispy.

Any other kid-friendly Filipino snacks?
Sure! My family also loves Classic Filipino Turon (Banana Spring Rolls with Caramel)—super simple, and great for school lunch boxes.

A Sweet Banana Send-Off

Honestly, Filipino Banana Fritters are the go-to recipe in our family for a reason. They’re quick, cheap, and absolutely gobbled up—no leftovers ever. If you want to explore even more banana magic, check out the fun version at Maruya (Banana Fritters) – Foxy Folksy. Thinking of planning a full Pinoy kid-friendly menu? Peek at this full list of 10 Kid Friendly Filipino Recipes for Families for loads of inspo. Give this fritter recipe a whirl and let me know if your crew polishes off the plate too quick to count!

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