Banana Bread Fritters (Gulgula)

My brother was always the dessert person among the two of us. If mummy would let him he’d just live on mithais. I on the other hand never had a sweet tooth growing up. Aloo chaat and samosas were better loved friends of mine. Except for a few pet dishes I tried to stay away from anything sweet. Although inspite of NOT being a dessert person I still was a huge fan of Gulgule, a lightly sweet doughnut made mainly by mixing flour, a sweetener either jaggery or sugar, milk and sometimes fennel seeds. Its deep fried yet light and pillowy, light crunch on the outside and soft “doughnuty” on the inside. I loved it as a kid.

Now when I cook for my kids, its obvious to go back in time and bring back some of those favorite recipes. Sometimes the kiddos shoot some down and sometimes some become a hit with them. Gulgule or “Banana Bread Fritter” as the little one gave the name is one such recipe from my childhood which is a hit in my household even today. I pack these in their lunchbox, make them for breakfast and serve them as an after school snack. Never heard a complain! The ingredients to these fritters are very similar to that of a Banana Raisin Bread so the butterfly started calling them Banana Bread Fritters and hence the name.

Ingredients:

1 overripe banana

1 cup whole wheat flour (or durum aata)

1/4 cup raisins (any variety works)

1/4 cup sugar

1/2 teaspoon caradmom powder (crushed cardamom seeds work great)

1 cup milk (approx.)

1 teaspoon fruit salt (optional)

Oil for deep frying

Method:

Peel and mash banana. Make sure there are no lumps.

Stir in flour, raisin, sugar and cardamom. Whisk in milk. Make a smooth batter (similar to pancake batter). Cover and let it rest for 15- 20 minutes.

Stir in fruit salt.

Heat oil for deep frying. Using a spoon or small scoop, carefully drop small dollops of batter, approx. 1 tablespoon in hot oil. Do not overcrowd.

Fry on both side until the gulgula or fritter is golden brown.

Strain the fritters out of the oil and transfer into a dish lines with paper towel to get rid of extra oil.

Lightly sprinkle powdered sugar on on top and serve warm with milk or chai.

0

1 Comment

  1. Just want to say your article is as surprising. The clearness on your put up is just spectacular and that i could think
    you’re a professional on this subject. Fine together with your permission allow me to grasp your feed to keep
    up to date with forthcoming post. Thank you one million and please
    continue the rewarding work.

    0

LEAVE A REPLY