This is a dessert that Mum made often, without the brandy though. I can remember her placing a large plate of them in the center of the table for us all to help ourselves. My mouth is watering at the thought of how we’d squash down the crunchy fritters and sprinkle white sugar on the top – they were yummm.
Like most Australian families when we were growing up Mum cooked a roast once a week. As there were five of us in the family it was usually a large piece of meat and there was always some left over for school lunches or to have cold with a salad. Another way Mum would use it up was to make Meat Fritters. This recipe has the meat being minced, but Mum just used to slice it and coat the pieces in the batter before frying. And of course we always had tomato sauce with it.
This is another use for ripe bananas, they change the basic pikelet mix into something that doesn’t need the jam and cream topping. They would be good for afternoon teas, suppers or even the kids lunchboxes.
We always had bananas in the fruit bowl and I suspect Mum made banana fritters when there were a few too many ripe ones left. I think her original recipe was simply the bananas chopped into a sweet batter mix, but these ones have a few other added ingredients which would add to the flavour.
Beb's Recipe Drawer 