Pâtisserie
Corn Fritters
Cameroonian fritters made from a batter of corn and wheat flour blended with very ripe mashed bananas and brown sugar, then deep-fried until golden and puffed. They are served warm as a snack or breakfast.
Prep25 min
Cooking25 min
Total50 min
Servings6
DifficultyMedium
Calories270 kcal
Preparation
50 min- Sift the flours; this will make your batter airier.
- Peel the bananas and remove the strings.
- Put them in a bowl and mash them.
- Start by doing it with a fork and finish by hand.
- Add the sifted flours and the baking powder to this banana puree; then the sugar and the salt.
- Mix well and add your eggs (if you use them), beating your batter by hand. You need to obtain a smooth and supple batter. (Feel free to add more flour if necessary.)
- Prepare your frying bath by placing a large pot over fairly high heat and pouring in the oil.
- Knead the fritter batter again.
- As soon as the oil is very hot, wet your fingers in a container filled with water, scoop up a small amount of batter and gently slide it into the frying bath.
- When the pot is filled with fritters, separate them with a fork and let them cook, puffing up gently.
- Once fully golden, remove them using a slotted spoon and drain them on absorbent paper.
- Repeat the operation until the batter is used up. Serve hot or warm.
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