Ma Baomakas Mofo Akondro Banana Fritters Recipes

Steps:

• Place the water and yeast in a medium bowl and stir to combine. Let the mixture sit until the yeast has dissolved and the mixture is cloudy when you stir it, about 5 minutes. Whisk in the sugar and the flour to form a thick, smooth batter. Cover the bowl with a clean kitchen towel and allow the batter to sit until it has thickened and smells yeasty, about 30 minutes.
• Meanwhile, line a plate with paper towels and set aside. Heat about 1 to 2 inches of oil in a Dutch oven or other heavy pot set over medium-high heat until it reaches 365 to 375 degrees F on an instant-read thermometer or until a pinch of batter sizzles on contact. Carefully dip the banana slices in the batter, letting the excess drip back into the bowl, and place the fritters into the hot oil, working in batches as necessary, depending on the size of your pot (don't crowd the pot). Fry, turning the fritters with a slotted spoon as they cook, until they float and become golden brown all over, about 4 minutes. Carefully transfer the fritters to the prepared plate to drain. Sprinkle with confectioners' sugar, if you like, and serve immediately while hot. Pair the fritters with a platter of fresh mango and papaya with lime wedges if desired.

Steps:

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large skillet to 365 degrees F (180 degrees C).
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Steps:

• Peel bananas and place into a large bowl. Smash them with a fork until they start to get somewhat runny. Add sugar, vanilla, milk, salt, and flour and mix until the "batter" just barely runs off of the spoon (just a little thinner than the consistency of pancake batter). If it is too thick, it will be too airy, like pancakes.
• Heat oil in a frying pan on medium heat.
• Once the oil is HOT, drop tablespoons of the batter in at a time, as if you were making mini pancakes.
• When the edges are firm, turn over and cook the opposite side. The fritters should be a medium-brown color, not light and not burnt. Drain onto paper towels and serve warm. Mmm -- .

Steps:

• Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes.
• (This is your batter.).
• Dip the banana halves into the batter and deep fry them in the vegetable oil at 325 degrees F for about 5 minutes or so until the batter is golden brown.
• Remove the bananas from the oil and allow them to drain.
• Meanwhile mix the cream, brown sugar and butter together in a saucepan and cook over medium heat until the sugar has dissolved.
• Add the rum and be sure the sauce doesn't boil.
• Place some vanilla ice cream on a plate.
• Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert.
• *Serve while the banana is still hot!

Steps:

• Mash the bananas in a bowl.
• Stir in all-purpose flour, rice flour, baking soda and salt until mixed. Mix in sugar.
• Heat up cooking oil for deep frying in a small pan.
• Once the oil is hot, scoop up a spoonful, roughly a tablespoon, of batter into the frying pan. Deep fry until golden brown.
• Place the fritters on a paper towel to remove excess oil.
• Serve the fritters with a scoop of vanilla ice cream. Drizzle with chocolate syrup and sweetened condensed milk.
• Nutrition Calories: 2386 Fat: 252 grams Carbs: 37 grams Fiber: 2 grams Sugars: 17 grams Protein: 2 grams
• Enjoy!