Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Servings
30
Prep time
Cook time
Recipe
Ingredients
- 6 very ripe bananas
- 60g plain (all-purpose) flour
- 60g fine cornmeal
- 1 pinch salt
- ¼ cup lukewarm milk
- 6g baker’s yeast
- Oil for deep-frying
Method
- Peel and cut the bananas into pieces. Place them in a bowl and mash using a fork or rolling pin.
- Add the flour, cornmeal and salt and mix until combined.
- Mix the warmed milk and yeast in a bowl. Mix the yeast mixture into the banana mixture. Cover the bowl and leave the dough to ferment in a warm place for 1 hour.
- Knock down the dough to remove the gas formed by the yeast.
- In a deep fryer, heat the oil to 170–180°C. Using a spoon, make balls of dough and drop them into the hot oil. Cook until golden all over. Drain the fritters on paper towel.
- Serve the fritters hot, dusted with icing sugar or drizzled with melted chocolate.
- TIP: t’s important to maintain the oil between 170°C and 180°C so the fritters don’t absorb too much oil. If you don’t have a deep fryer, use a deep heavy-based pot instead.
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