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Peel the overripe bananas into a large mixing bowl and mash them thoroughly with a fork until smooth with no large lumps remaining.
Stir in the sugar, salt, and nutmeg or vanilla extract. Mix until the seasonings distribute evenly through the banana paste.
Add the flour gradually, about a third at a time, stirring well after each addition. Stop adding flour when the batter holds a thick, scoopable consistency that does not pour freely.
Pour about 2 inches of oil into a deep skillet or heavy pot and warm over medium heat. Test readiness by dropping a tiny pinch of batter into the oil. It should sizzle immediately and rise to the surface.
Scoop tablespoon-sized portions of batter and lower them carefully into the hot oil. Work in small batches and avoid crowding the pan.
Fry for 10 to 15 minutes, turning occasionally with a slotted spoon, until the fritters reach a deep coffee-brown color all over. Transfer to a wire rack or paper towels to drain.
Enjoy within 20 minutes of frying for the best crispy crust and tender center.