Trinidadian Banana Fritters

Combine all-purpose flour and baking powder in a large mixing bowl, stirring to distribute the leavening agent evenly throughout the flour.

Add the well-beaten bananas and angostura bitters to the flour mixture, stirring until a thick, uniform batter forms with no dry flour streaks remaining.

Heat oil for frying in a deep, heavy-bottomed pot or deep skillet to 350°F (175°C), using a thermometer to ensure the correct temperature.

Carefully drop spoonfuls of batter into the hot oil, frying 4–5 fritters at a time to avoid overcrowding and ensure even cooking.

Fry until the fritters are golden brown on all sides, turning them occasionally with a slotted spoon or tongs for approximately 2–3 minutes total.

Remove the cooked fritters with a slotted spoon and drain on paper towels to remove excess oil.

Repeat the frying process with the remaining batter in batches until all fritters are cooked.

While fritters are still warm, toss them in the sugar until evenly coated, or sprinkle sugar over them as preferred.

Serve the banana fritters warm, ideally while they still have a crispy exterior and soft, tender interior.