Togolese Beignets de Banane (Banana Fritters)
The Quirky Foodster Team
Ingredients
- Medium Very ripe bananas, mashed — 4
- All-purpose flour — 200 g (1¾ cups)
- Sugar — 50 g (¼ cup)
- Baking powder — 8 g (1½ tsp)
- Ground nutmeg — 2 g (¼ tsp)
- Vanilla extract — 5 ml (1 tsp)
- Of salt — pinch
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- Powdered sugar, for dusting (optional)
Method
- In a large bowl, mash the ripe bananas until smooth with just a few small lumps remaining.
- Stir in sugar, vanilla, and salt.
- In a separate bowl, whisk together flour, baking powder, and nutmeg.
- Fold the dry ingredients into the mashed banana mixture until just combined, forming a thick, scoopable batter.
- Heat oil to 175°C (350°F) in a deep pot.
- Carefully drop tablespoon-sized portions of batter into the hot oil, frying in batches of 5–6 to avoid overcrowding, for 2–3 minutes per side until deep golden brown and cooked through.
- Drain on paper towel and dust with powdered sugar if desired. Serve warm.
Introduction: Beignets de banane are sweet, golden fried banana fritters enjoyed as a treat or dessert across Togo, often sold by street vendors in the afternoon.
Cultural Background: Beignets de banane are sweet, golden fried banana fritters enjoyed as a treat or dessert across Togo, often sold by street vendors in the afternoon. Made from mashed ripe bananas bound with flour and a touch of sugar, they are a simple, well-loved way to use overripe bananas.
Tips: Use bananas that are very ripe with plenty of brown spots — they provide natural sweetness and the right soft texture for the batter.
Variations: A pinch of ground cinnamon or a handful of shredded coconut can be added to the batter for extra flavour and texture.
Storage: Best eaten fresh and warm; can be kept at room temperature for a few hours or refrigerated for up to 2 days.
Reheating: Reheat in a 190°C (375°F) oven or air fryer for 5–7 minutes to re-crisp; avoid microwaving, which makes them soggy.
FAQs:
Q: Can I bake these instead of frying?
A: Yes, drop spoonfuls onto a greased baking sheet and bake at 200°C (400°F) for 15–18 minutes, though the texture will be softer, less crisp.
Q: Are beignets de banane vegan?
A: Yes, as written they contain no animal products.
Q: Why are my fritters greasy?
A: The oil was likely not hot enough — maintain a steady 175°C (350°F) for a crisp exterior that doesn’t absorb excess oil.
- Medium Very ripe bananas, mashed — 4
- All-purpose flour — 200 g (1¾ cups)
- Sugar — 50 g (¼ cup)
- Baking powder — 8 g (1½ tsp)
- Ground nutmeg — 2 g (¼ tsp)
- Vanilla extract — 5 ml (1 tsp)
- Of salt — pinch
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- Powdered sugar, for dusting (optional)
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