BANANA PUFF PUFF (BEIGNETS)
Soft and slightly chewy Banana Puff Puff or banana fritter made with only 7 simple ingredients. These addictive deep-fried African doughnuts are a delicious variant of the famous beignet!
Ingredients
- 2 Large bananas or 8 baby bananas
- ¼ cup Sugar
- 1 teaspoon Nutmeg
- 3 cups Flour
- 2 tablespoons Yeast
- ½ teaspoon Salt
- 1 ¼ cup Water warm
Instructions
- Start by adding in a small bowl the warm water,1 tbs sugar,the yeast. Set aside for 7 minutes.
- Then, in a large bowl add the bananas and the sugar and mash it with a potato masher or a fork.
- Mix together flour, nutmeg, and salt.
- Take the mashed bananas and sugar mixture and add 1 cup at the time of the dry ingredients mix and mix it well together adding also slowly the yeast mixture. Continue mixing it until you have a smooth lump-free dough.
- Cover the dough with a kitchen towel and leave it aside for about 90 to 120 minutes. Check if the dough has risen sufficiently (you should see tiny air bubbles). It should be at least two times the size it was before.
- Heat the oil, and make sure to use a deep pan. The oil must be hot but not too hot, around 340°F / 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top. Or use a thermometer to have the exact temperature.
- Use your hands to start shaping the balls. Grab a little bit of mixture at a time and drop it into the oil. You can also use two spoons. Let them fry for a few minutes on both sides until the color becomes golden brown.
- Take them out of the oil and let them drain on a paper towel-lined plate. Serve immediately with a sprinkle of powdered sugar or some dipping sauce of your choice. Enjoy!
Video
Notes
- If the batter is too watery because of the bananas, then add a little bit more flour to it.
- If it's too thick, then try adding a little bit of water, about 1-2 tablespoons at a time, to thin out the mixture.
- Don't leave your puff puff batter longer than 12 hours in the fridge coz the yeast will ferment too long resulting in a bitter taste.
- If you decide to store the batter in the fridge, make sure to let it come to room temperature before frying it.
Nutrition
Serving: 1 beignetCalories: 152kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 119mgPotassium: 133mgFiber: 2gSugar: 8gVitamin A: 15IUVitamin C: 2mgCalcium: 8mgIron: 2mg
Tried this recipe?Let me know how it was!