Directions

• In a bowl, mix together the bananas, milk, eggs and butter.
• In a separate bowl, combine the granulated sugar, flour, baking powder, salt and cinnamon.
• Add the dry ingredients into wet ingredients and combine well. Do not over mix.
• Pour the vegetable oil into a large, heavy bottomed pot. The oil should come halfway up the side of the pot. Heat the oil over medium heat until a candy thermometer registers 375°F.
• With a tablespoon or small scoop, gently drop the fritter into the oil being careful not to over crowd the pot. Turn once or twice until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat until all the mixture is used up.
• Take a brown lunch bag and add the icing sugar. Working in batches, add the cooked fritters and gently shake to coat.
• Serve with the Melitta coffee syrup for dipping.