Senegalese Beignets de Banane
The Quirky Foodster Team
Ingredients
- Ripe Bananas, mashed — 4
- All-purpose flour — 150 g (1 1/4 cups)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Ground nutmeg — 1/4 tsp
- Egg — 1
- Milk — 60 ml (1/4 cup)
- Oil for deep frying
- Icing sugar, for dusting
Method
- Combine the mashed banana, flour, baking powder, sugar, nutmeg, egg and milk into a thick batter.
- Heat oil to 175°C (345°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil, frying in batches for 3-4 minutes, turning occasionally, until golden.
- Drain on paper towels.
- Dust with icing sugar and serve warm.
Introduction: Golden fried banana fritters, crisp outside and soft within, a beloved Senegalese sweet snack.
Cultural Background: Banana fritters are a popular treat across Senegal, quickly fried to order at street stalls and enjoyed as an afternoon snack or simple dessert.
Tips: Use very ripe, sweet bananas for the best flavour. Keep the oil at a steady temperature so the fritters cook through without over-browning.
Variations: Add a pinch of cinnamon to the batter for extra warmth; drizzle with honey instead of dusting with sugar for a different finish.
Storage: Store in an airtight container at room temperature for up to 1 day; best eaten fresh.
Reheating: Reheat briefly in a low oven to restore some crispness.
Nutrition: Approx. 190 kcal, 3 g protein, 30 g carbohydrate, 7 g fat per serving (3 fritters).
FAQs:
Q: Can these fritters be baked instead of fried?
A: They can be baked, though frying gives the traditional crisp exterior and soft interior.
Q: What bananas work best for this recipe?
A: Very ripe bananas with brown spots give the sweetest, most flavourful fritters.
- Ripe Bananas, mashed — 4
- All-purpose flour — 150 g (1 1/4 cups)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Ground nutmeg — 1/4 tsp
- Egg — 1
- Milk — 60 ml (1/4 cup)
- Oil for deep frying
- Icing sugar, for dusting
Please log in to leave a comment.