Banana Corn Fritters

• 3/4 cup cornmeal yellow
• 1/2 cup flour, all-purpose
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/4 cups bananas roughly mashed, about 3 medium
• 1 large eggs
• 2 tablespoons milk, low-fat
• 2 tablespoons canola oil divided

1. Preheat oven to 400F.
2. Coat a baking sheet with cooking spray.
3. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl.
4. Mix banana, egg and milk (or buttermilk) in another medium bowl.
5. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
7. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan.
8. Cook until golden brown, 30 seconds to 2 minutes per side.
9. Transfer to the prepared baking sheet.
10. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
11. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

cornmeal yellow, flour, baking powder, salt, cinnamon, cayenne pepper, bananas roughly mashed, eggs, milk, canola oil

Taken from recipeland.com/recipe/v/banana-corn-fritters-48845 (may not work)