Beignets de Banane

Shopping list

• 3 piece ripe plantains or bananas — peeled and mashed

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• 150 g plain flour

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• 50 g caster sugar — plus extra for dusting

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• 1 tsp baking powder

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• 0.5 tsp ground cinnamon

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• 0.25 tsp salt

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• 60 ml whole milk — or as needed

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• 1 tsp vanilla extract

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• 500 ml vegetable oil — for deep-frying

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Step by step

1. 1

   In a large mixing bowl, mash the plantains or bananas until fairly smooth (small lumps are fine).

2. 2

   Sift in the flour, sugar, baking powder, cinnamon, and salt. Stir gently to combine.

3. 3

   Add the vanilla extract and enough milk to create a thick, scoopable batter (similar to a drop-scone consistency). Mix until just combined; do not overmix.

4. 4

   Pour the oil into a deep, heavy-based saucepan or deep fryer to a depth of at least 5 cm. Heat over medium-high heat to 180°C (use a thermometer or test with a small drop of batter—it should sizzle and rise immediately).

5. 5

   Using two spoons, carefully drop heaped tablespoons of batter into the hot oil, frying 4–5 beignets at a time. Do not overcrowd the pan.

6. 6

   Fry for 2– 3 minutes per side, turning once, until the beignets are deep golden brown and cooked through.

7. 7

   Remove with a slotted spoon and drain on kitchen paper.

8. 8

   Dust generously with caster sugar while still warm. Serve immediately as a snack or breakfast alongside coffee or tea.