Recipe of the week: Banana Fritters from Saka Saka

Give these banana fritters a go, from Saka Saka by Anto Cocagne and Aline Princet

Difficulty Easy

Preparation 20 minutes plus one hour resting time

Cooking 30 minutes

• 6 very ripe bananas
• 60g plain flour
• 60g fine cornmeal
• 1 pinch salt
• 60ml lukewarm milk
• 6g baker’s yeast
• Oil for deep-frying

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 one hour.

Knock down the dough to remove the gas formed by the yeast.

In a deep-fryer, heat the oil to 170°C-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.

Chef Anto’s tip

These fritters can be eaten as a sweet snack dusted with icing sugar or with vanilla ice-cream, or as a savoury snack with spicy sauce. You can use overripe regular bananas as well as overripe plantain bananas. It’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.