‘Trinidad Gulgula’ are flavorful, deep-fried banana fritters.”
Gulgula Recipe: Traditional Banana Fritters You’ll Love
If you’re looking for a quick, sweet snack or a simple dessert, look no further than Gulgula, the traditional banana fritters! Made with just a handful of ingredients, these delicious fritters are crispy on the outside and soft on the inside–not dry!, with a subtle sweetness from ripe bananas. Whether you’re familiar with Caribbean or Indian flavors or just curious to try something new, Gulgula is the perfect recipe for any occasion.
What is Gulgula?
Gulgula, also known as banana fritters, is a traditional snack/dessert enjoyed in various parts of the Caribbean, including Guyana and Trinidad. This snack is often made using overripe bananas, making it a great recipe to reduce waste in the kitchen while also treating yourself to something irresistibly delicious.
Its roots can be traced back to India, where a similar snack is made during festivals and celebrations, making it a delightful fusion of flavors. The crispy, golden-brown exterior and soft, fluffy interior of these fritters make them a family favorite.
Ingredients for Gulgula
To make Gulgula (Banana Fritters), you will need the following ingredients:
- ripe bananas
- all-purpose flour
- baking powder
- salt
- brown sugar (or granulated)
- cinnamon
- Oil for frying
Optional ingredients: A pinch of ground nutmeg or cardamom can add depth to the flavor, while raisins or shredded coconut can provide extra texture.
Make Gulgula in 5 Easy Steps:
- Mash the Bananas
- Prepare the Batter
- Heat the Oil
- Fry the Fritters
- Serve Warm
Tips for Perfect Gulgula
- Use ripe bananas: The riper the bananas, the sweeter your Gulgula will be. Overripe bananas also provide a more moist and tender texture.
- Fry in small batches: Overcrowding the pan can lower the oil temperature, making the fritters absorb more oil and become soggy.
- Monitor the heat: If the oil is too hot, the gulgula will turn dark with a raw interior. Keep the flame at a moderate temperature to ensure that it is fully cooked.
- Adjust sweetness to taste: Depending on the sweetness of your bananas, you can adjust the amount of sugar in the recipe. If your bananas are very sweet, reduce the sugar accordingly.
- Spice it up: A touch of nutmeg or cardamom can elevate the flavor of your Gulgula and give it a more exotic twist.
How to Serve Gulgula
Gulgula is versatile and can be served in many ways:
- As a snack or dessert: Gulgula makes an excellent snack on its own or as a dessert after meals.
- With dipping sauces: Try serving these fritters with a side of honey, maple syrup, or a light dusting of powdered sugar.
- Paired with beverages: These fritters pair wonderfully with chai, coffee, or a cold glass of milk.
Why You’ll Love Gulgula
- Simple ingredients: This recipe uses pantry staples and ripe bananas, making it easy and affordable.
- Quick and easy: You can have fresh, warm fritters on the table in less than 30 minutes.
- Crispy and delicious: Gulgula offers a delightful contrast of textures—crispy outside and soft inside—that’s sure to satisfy your sweet cravings.
If you’re looking to try something new with those overripe bananas, Gulgula (Banana Fritters) is the way to go. This easy and tasty recipe is perfect for family gatherings, snack time, or when you’re simply in the mood for a sweet treat. The crispy, golden fritters combined with the rich flavor of ripe bananas will quickly become a favorite in your home.
Try this Gulgula recipe today, and let us know how it turned out in the comments!
FAQs about Gulgula
1. Can I bake Gulgula instead of frying?
Yes, while traditional Gulgula is fried, you can bake them at 350°F (175°C) for 15-20 minutes, flipping halfway for a healthier option. They won’t be as crispy but will still taste great.
2. Can I store leftover Gulgula?
Gulgula is best eaten fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven for best results.
3. Can I freeze Gulgula batter?
Yes, you can freeze the batter for up to a month. Thaw in the fridge and fry as needed.
Other recipes you will love:
Saheena – spinach fritter
Kachori – ground dhal fritter
Dhal Pholourie – split peas fritter
Peanut Butter and Banana Smoothie
Gulgula - Banana fritters
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
Nutrition
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