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Desserts

Congolese Beignets de Banane (Banana Fritters)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
15 min
Cook

Ingredients

  • 400 g Very ripe bananas, mashed (3 medium)
  • 150 g All-purpose flour (1 1/4 cups)
  • 50 g Sugar (1/4 cup)
  • 5g Baking powder (1 tsp)
  • 2g Ground cinnamon (1/2 tsp)
  • 1g Salt (a pinch)
  • 500 ml Vegetable oil, for frying (2 cups)

Method

  1. Mash the bananas thoroughly in a mixing bowl until mostly smooth with some small lumps remaining.
  2. Stir in the flour, sugar, baking powder, cinnamon and salt until a thick batter forms.
  3. Heat the oil in a deep frying pan to 175°C (350°F).
  4. Drop spoonfuls of the batter into the hot oil, frying in batches of 4-5 to avoid crowding.
  5. Fry for 2-3 minutes per side until deep golden brown and cooked through.
  6. Lift out with a slotted spoon onto paper towels to drain excess oil.
  7. Serve warm, dusted with a little extra sugar if desired.

Introduction: Ripe bananas are mashed into a light batter and fried until golden in this simple, widely loved Congolese sweet treat.

Cultural Background: Ripe bananas are mashed into a light batter and fried until golden in this simple, widely loved Congolese sweet treat. Sold by street vendors and made at home alike, these fritters are a favourite way to use up very ripe bananas.

Tips: Use the ripest bananas you have — heavily spotted, soft bananas give the best natural sweetness and flavour.

Variations: A pinch of ground nutmeg or grated orange zest in the batter adds a fragrant twist enjoyed in some households. Naturally vegetarian as written. Naturally vegan as written, provided a plant-based baking powder brand is used.

Storage: Best eaten fresh on the day they’re made; can be kept in an airtight container at room temperature for 1 day.

Reheating: Reheat in a dry frying pan or oven at 180°C (350°F) for 5 minutes to restore crispness; avoid the microwave, which makes them soggy.

Nutrition: Approx. 220 kcal, 3g protein, 34g carbohydrate, 9g fat per serving.

FAQs

Q: Can I bake these instead of frying?
A: They can be baked at 200°C (400°F) for about 15 minutes, though the texture will be softer and less crisp than the fried version.

Q: Why are my fritters raw in the middle?
A: The oil was likely too hot, browning the outside before the inside cooked — lower the heat slightly and fry a little longer.

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