Beignets Bananes or Banana and Rum Fritters
Carnival equals sweet fritters. These treats are served every Sunday throughout January and until Ash Wednesday.
Makes about 20–30 fritters
4 ripe bananas
60g/2¼oz/5 tbsp golden granulated sugar
125g/4½oz/1 cup plain (all-purpose) flour
1 tsp baking powder
1 vanilla pod, cut in half lengthwise
grated zest of 1 lime
1 pinch grated cinnamon
1 pinch grated nutmeg
1 tbsp white rum
1 litre/1¾ pints/4 cups sunflower oil
1 tbsp icing (confectioners’) sugar
Peel the bananas, put them in a bowl and mash with a fork. Whisk in the sugar and eggs, then the flour and baking powder. Using a small knife, scrape the seeds from the vanilla pod and add to the mixture, then stir in the lime zest, cinnamon, nutmeg and rum.
In a deep pan, heat the oil over a medium heat until it reaches 180°C/350°F, or until a cube of bread browns in 30–40 seconds. Make sure the oil doesn’t get too hot and start to smoke. Gently drop tablespoonfuls of the batter into the oil and cook for about 2 minutes on each side, turning occasionally, until dark golden all over.
Scoop the fritters out of the oil and drain on paper towels. Sprinkle with icing sugar and serve hot.
I like to add a tablespoon of unsweetened desiccated (dry) coconut to my banana fritters to add texture.
For more recipes like this check out Creole Kitchen