Desserts
Beignets de Banane (Banana Fritters)
Ingredients
- - 4 very ripe bananas, mashed
- - 150 g (1 cup) all-purpose flour
- - 50 g (1/4 cup) sugar
- - 1 tsp baking powder
- - 1/2 tsp ground nutmeg
- - 1 pinch salt
- - 500 ml (2 cups) vegetable oil, for frying
- - Powdered sugar, for dusting (optional)
Method
- In a bowl, mash the bananas until smooth.
- Sift in the flour, sugar, baking powder, nutmeg and salt, folding gently until just combined into a thick batter.
- Heat the oil in a deep pan to 175°C (350°F).
- Drop tablespoons of batter into the hot oil, frying in batches for 3-4 minutes, turning once, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar while still warm and serve.
Introduction: Sweet banana fritters are a favourite treat sold by street vendors across Benin's markets, made from
mashed ripe bananas folded into a light batter and fried until golden.
Cultural Background: Sweet banana fritters are a favourite treat sold by street vendors across Benin's markets, made from
mashed ripe bananas folded into a light batter and fried until golden. They are especially popular during the
rainy season when overripe bananas are plentiful.
Tips: Use bananas that are very ripe with heavily speckled skins – they provide natural sweetness and the
moisture needed for a tender fritter.
Variations: Add a pinch of cinnamon or a splash of vanilla extract for extra warmth and depth.
Vegetarian/Vegan: Already vegetarian; substitute a flax egg is not needed as the recipe contains no eggs and is naturally
vegan-adaptable with a plant-based flour blend.
Storage: Store in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 5 minutes to restore crispness.
Nutrition: Approx. 140 kcal, 2g protein, 6g fat, 20g carbohydrates per fritter.
FAQs:
Q: Why are my fritters greasy?
A: The oil likely wasn't hot enough – test with a small drop of batter; it should sizzle and rise immediately.
Q: Can I bake these instead of frying?
A: Baking changes the texture significantly, but a well-oiled tray at 200°C (400°F) for 15-18 minutes gives a lighter alternative.