Banana fritters

🍌 Mashed ripe dessert bananas form a thick wheat-and-egg batter for about sixteen small fritters. These are distinct from fried banana slices and mandazi.

Ingredients

• 300 g ripe dessert banana flesh, peeled weight
• 180 g wheat flour
• 1 medium egg
• 40 ml drinking water
• 20 g sugar, optional
• 5 g baking powder
• 1 g salt
• 700 ml neutral frying oil, not all consumed

Preparation

Peel bananas, weigh 300 g flesh and mash in a clean bowl with a fork, leaving only small soft pieces.

Mix in beaten egg, 40 ml water and optional sugar, without whipping into a foam.

Mix flour, baking powder and salt separately. Fold into the banana mixture to make a thick spoonable batter.

Rest for ten minutes while preparing the frying area. If very runny, add a measured small amount of flour; do not turn it into kneadable dough.

Heat oil to about 170 °C in a stable high-sided pan filled no more than one-third. Keep a suitable lid nearby and water away.

Drop small spoonfuls to make about sixteen fritters. Fry in batches for three to four minutes, turning until golden and set inside.

Cool and open the first fritter: the centre must not be liquid. Make the next pieces smaller or cook slightly longer if needed, without overheating oil.

Drain on a rack or absorbent paper and cool to warm. Serve about four per person; refrigerate leftovers promptly and use the next day after reheating.