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Blend banana, egg, and maple syrup in a blender until smooth, about 15 seconds.
Add rice flour, salt, and baking powder and blend again until fully incorporated, about 10 seconds.
Cover batter and let sit at least 20 minutes and up to 2 hours to allow rice flour to hydrate.
Set a wire rack inside a rimmed baking sheet and line rack with paper towels.
Pour ghee into a small high-sided skillet, preferably cast-iron, to come at least ⅓" up the sides.
Heat over medium-high until an instant-read thermometer registers 350° or fat rapidly sizzles when a dollop of batter is added to the pan, about 5 minutes.
Using a 1 Tbsp. measuring spoon, drop batter straight down into skillet in a compact circle.
Fry 4–6 fritters at a time, depending on the size of your skillet, until edges are dark brown, centers puff up, and fritters are mostly cooked through, about 2 minutes.
Using 2 spoons or chopsticks, turn fritters and fry until other sides are dark brown, about 1 minute.
Using a slotted spoon, transfer to prepared rack and let drain.
Serve hot.