West African Banana Fritters
Easy to make and delicious. I got this from an old Time-Life book (1970) on African Cooking, which is timely for the ZWT-4!
- Ready In:
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons sugar
- 3 eggs
- 1 cup milk
- 5 bananas (about 1 pound)
- oil, for deep frying
- powdered sugar, for topping
- In a deep mixing bowl, stir the flour and sugar together and, with a whisk, beat in the eggs one at a time. Whisking constantly, add the milk, about 1/3 cup at a time and continue to beat until the batter is smooth and elastic enough to stretch like a ribbon from the beater when it is lifted up out of the bowl.
- Peel the bananas, chop or slice them coarsely, and drop them into a shallow bowl. With the tines of a table fork, mash the bananas to a smooth puree. Stir the puree into the batter and let the mixture rest at room temperature for about 30 minutes before frying.
- Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 degrees ona deep frying thermometer.
- For each fritter, ladle about 1/4 cup of the banana batter into the hot oil. Deep-fry 2 or 3 fritters at a time, leaving enough space between them so that they can spread into 3 or 4-inch rounds or oblongs. Turning them once or twice with a slotted spoon, fry for about 3 minutes or until the fritters are a rich golden color on all sides. as they brown, transfer them to paper towels to drain.
- While the fritters are still warm sprinkle them lightly with powdered sugar and serve at once.
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OH MY GOSH these are SO delicious! We devoured them as quickly as they came out of the fryer! I would highly recommend these for a special treat! I added cinnamon and cardamom to the batter and sprinkled cinnamon along with the powdered sugar on top. Made these while visiting Africa with my Babes on the ZWT4.Reply