Peel the bananas and mash them in a bowl using a fork or potato masher. You can leave some small chunks if you like a bit of texture in your fritters.
Make the Batter:
In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In another bowl, beat the egg and mix in the milk and vanilla extract (if using).
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but still spreadable. If it’s too thick, add a little more milk to loosen it up. Gently fold in the mashed bananas.
Fry the Fritters:
Heat about 1 inch of vegetable oil in a deep pan or skillet over medium heat. You can test if the oil is hot enough by dropping in a small amount of batter; it should sizzle immediately.
Use a spoon or cookie scoop to drop dollops of the banana batter into the hot oil. Fry a few fritters at a time, making sure not to overcrowd the pan.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Flip the fritters gently using tongs or a slotted spoon.
Once they are golden and crispy, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:
Dust the fritters with powdered sugar for a sweet finishing touch. You can also serve them with syrup, honey, or a scoop of ice cream for extra indulgence.
