Banana Beignets – Banana Beignets (Farts)

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I grew up in Loum, so I can't even look at bananas anymore.

Wondering why? Loum is a small town in the coastal province of Cameroon, a region that lives primarily off banana cultivation and their worldwide export. As a child, bananas were everywhere. They were eaten in every imaginable way: green, yellow, brown, boiled, fried, grilled, mashed… (I sound just like Baba from the movie Forrest Gump 🙂)

Hence my slight aversion to bananas…

BUT! The only way I love bananas is as beignets. They're prepared similarly to beignets de farine , only simpler, since the dough doesn't need to rise. Plus, they're a great way to use up overripe bananas that you wouldn't normally eat.

Here I present to you one of my favorite snacks, which I often use to delight my family and friends.

Have fun cooking!

Feel free to leave your feedback as a comment.

Ingredients:

• 4 normal overripe bananas
• ½ cup wheat flour
• 1 cup cornmeal (polenta)
• ½ tsp salt
• ½ tsp baking powder (optional)
• 1 liter of frying oil
• Add a little water if needed (for mixing) 

Preparation: 

1.  Puree the bananas in a blender with some water or with a hand blender. 
2.  Place the remaining ingredients in a bowl and mix well until a thick batter forms, roughly the consistency of spaetzle dough. Add a little water if needed.
3.  Heat frying oil in a deep fryer or a medium-sized pot
4. Form balls about 3 cm in diameter with your fingers and carefully slide them into the oil
5. Fry the balls for about 3 minutes, stirring constantly, until they are golden brown
6. Remove with a slotted spoon and drain on kitchen paper

Bon appetite!  

My tip for you:

You can use an ice cream scoop or two tablespoons to shape the balls. However, using your fingers works best

The balls can be eaten spicy chili sauce

Video Summary