Banana Corn Fritters

1. Preheat oven to 400F.

2. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipolte/cayenne (if not wet) in a medium bowl. Mix banana, egg, milk/buttermilk (and chipotle if wet) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

3. Heat 1 T oil (or less) in a large non-stick skillet over mediu-high heat. Re-duce heat to medium; using 2 T of batter for each, space fritters evenly in the pan. Cook until golden brown - 30 seconds to 2 minutes per side (check early if pan well heated). Transfer to the baking sheet. Cook until the batter is gone, adding oil as needed, adjusting heat to prevent burning.

4. Transfer the fritters to the oven and bake until pufffed and firm to the touch, 8 to 10 minutes.