Two Saturdays ago, my kids’ guitar tutor came home for their usual Saturday instruction. I love having a dessert, snack or sandwich to offer him and realized I had nothing for the sweet, old guy with the patience of a Saint. Saturday is also the day I work on a recipe for my blog and prepare several meals for a few days, especially now that I am in school. That particular day I was overwhelmed making soup–because it was a cold, snowy day–along with stewed chicken, stewed lentils, curried chicken with eggplant(baigan) and chickpeas(channa).
I looked around my kitchen frantically, pots bubbling away on the stove, every counter in my kitchen in chaos, no bread, no left over bake and buljol from breakfast, no left over cake…and then I saw them..three very ripe bananas…….ok, I’ll be honest….they looked black and would be considered downright rotten by many folks….but as the saying goes, “it ain’t over till the fat lady sings”…..[I don’t know what that has to do with anything on this post, but it sounds good right about now…]
Let me go off on a tangent and tell you a little story about me and bananas, other than the fact that I am bananas…..I love bananas. I can’t live without ’em…My husbands suspects that I’m a monkey ’cause he finds my bananas everywhere and sometimes not in the same “specie”. I have been known to leave bananas in the shoe closet, in my car, on my desk and in my desk at home and work, in the refrigerator just in case I want to make this recipe, in the freezer for smoothies, in my work bag, on the kitchen counter. They say don’t leave home without your credit card, I don’t leave home without a banana or two.
Back to the story about Bob, the guitar instructor. So I had three black bananas, flour, baking powder, sugar, cinnamon…perfect..In a matter of minutes, I made “gulgula” for him and he “gubbled it down” quickly. Mission accomplished. Crisis averted. The remainder mysteriously disappeared from the counter in seconds. Strangely, one “little” person in my household didn’t have an appetite for lunch….
Don’t ask me how the name “gulgula” was derived or what it means, that’s what we refer to it in Trinidad…From the name, it’s definitely one of those simpler sweet treats inherited from the Indian Immigrants, our ancestors, who came to Trinidad as Indentured laborers to work on the sugar cane plantations. If you like reading about history, click here for more information on the history of the East Indian immigrants in Trinidad.
Note: Some of the pics have been updated on 5/18 since the original post back in 2011.
Gulgula-Banana fritters
Ingredients
3 very ripe bananas
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ cup brown sugar (or granulated)
1/2 tsp cinnamon
Oil for frying
These bananas could be riper…darker…hence sweeter…
What’s the missing ingredient below?
This is more like how it should look, even darker would work fine! Don’t throw away those ugly looking bananas! Only waited 10 days for these to darken to take this pic, when it usually darkens within a day or two…unbelievable!
1. In a medium bowl(not a plate like below), mash bananas using fork or your hands. Don’t mash too fine if you like seeing banana chunks in your gulgula.
2. Add flour, baking powder, brown sugar, salt and ground cinnamon.
3. Mix until smooth. If the bananas are ripe enough you will need no liquid.
If by rare chance the mixture seems dry, add water or milk 1 tablespoon at time until it has the right consistency.
5. Heat 2 inches of frying or vegetable oil in a small, narrow frying pan over medium heat.
Using two spoons, trying creating a small ball by moving the batter back and forth between spoons–in a ‘scooping up” motion.
Please see video for another shaping option.
6. Working in batches, carefully drop heaping tablespoons of batter into the hot oil.
Fry, turning once, until golden brown, about 8 minutes per batch.
If you use a lot of oil they usually flip over by themselves.
If you use a lot of oil they usually flip over by themselves.
Transfer to a paper-towel lined baking sheet using a slotted spoon.
Let rest a minute or two before serving.
Warning: this recipe makes about 20. Don’t eat them all at once.
Crunchy on the outside and soft and chewy on the inside…with loads of irresistible banana flavor. I know you will love these gulgulas!
Happy Eating!
Ria
Gulgula - Banana fritters
Crunchy on the outside and soft and chewy on the inside...with loads of irresistible banana flavor. I know you will love these gulgulas!
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Servings: 4
Calories: 340kcal
Ingredients
- 3 very ripe bananas
- 1 cup all-purpose flour
- 1 tsp baking powder aluminum free
- ½ tsp salt himalayan
- ¼ cup brown sugar or granulated
- 1/2 tsp ground cinnamon
- 2 cups vegetable oil for frying
Instructions
- In a medium bowl(not a plate like below), mash bananas using a fork or your hands. Don't mash too fine if you like seeing banana chunks in your gulgula.
- Add flour, baking powder, brown sugar, salt and ground cinnamon.
- Mix until smooth. If the bananas are ripe enough you will need no liquid.
- If by rare chance the mixture seems dry, add water or milk 1 tablespoon at time until it has the right consistency.
- Heat 2 inches of frying or vegetable oil in a small, narrow frying pan over medium heat.
- Using two spoons, trying creating a small ball by moving the batter back and forth between spoons--in a 'scooping up" motion. Please see video for another shaping option.
- Working in batches, carefully drop heaping tablespoons of batter into the hot oil.
- Fry, turning once, until golden brown, about 8 minutes per batch. If you use enough oil they usually flip over by themselves.
- Transfer to a paper-towel lined baking sheet using a slotted spoon. Let rest a minute or two before serving.
Video
Notes
Warning: this recipe makes about 20 - Don’t eat them all at once.
Nutrition
Calories: 340kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Sodium: 297mg | Potassium: 470mg | Fiber: 3g | Sugar: 24g | Vitamin A: 57IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg
Hey – me again! I make these for my kids alllll the time – we call them Banana fritters though (which maybe what Gulgula means!?). The only difference in my recipe is that I will add an egg for binding – but I think the fritters get really flat and not nice and round like yours!!! So am definitely going to try them your way for a change – will let you know how it goes!
Hi again! I have seen recipes that use eggs and I have been tempted to try, but Mummy never used eggs in her recipe and it's always delicious and didn't want to change a good thing! I love the "crunchy/chewy texture"..with the egg, it will probably be more cake-like?…Plus, I like the fact that it is vegetarian, less guilt when I eat it…! Let me know how it turns out for you…
I made this your way yesterday – absolutely delicious!!!! But as usual I found them really oily – even though I drained them; squished them – between paper towels. Any tricks to prevent that?
Thanks, Magz…good question…the trick is that the oil needs to be kept at a temperature that is constant, between 350-375 F..you can use a deep fat frying thermometer. You can also try frying only a few at a time to prevent a deep drop in temperature…when the oil becomes cold, the fritters(gulgula) will end up oily and soggy!..and if the oil is too hold, u know what will happen!! Hope this helps, give it a try!
Oops…I meant to say 'if the oil is too cold' not too hold…sorry..typing on an eensy weensy phone…
Can i substitute white sugar instead of brown sugar?
Hi Amrita….Yes, you can…hope you enjoy!
Hi! I just wanted to say that your recipe for gulgula is superb. I am a vegan and this recipe was perfect for me. I love these bite size delights. I also admire the fact that you use all natural ingredients in you recipes. Thank you for sharing your work 🙂
Thank you so much! I appreciate your compliments and I'm happy you enjoyed them…! Will try to post more vegan recipes….:-)
Gulgula / Gulagula = Dumpling in Hindi.
i add raisins to the batter before frying