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This recipe comes from Yolele! Recipes From The Heart of Senegal by chef Pierre Thiam. I highly recommend this cookbook. It's full of easy to follow recipes wonderful pictures of people and food. The cookbook is hard cover which is a plus to me. I had the wonderful opportunity to take a class with this awesome chef. Pierre was such a great teacher, very sweet and humble person. His passion for food and sharing his culture was so inspiring.

This banana fritters are very light and yummy. It's pretty easy to make and I could see so many possibilities to make different variations like maybe dipping part of the fritter in chocolate or using very ripe plantains. I think you can get really creative with this recipe.

1 1/2 cups all-purpose flour
6 Tablespoons sugar
3 eggs
1 cup milk
4 or 5 ripe bananas
vegetable oil for deep-frying
Confectioners' sugar for dusting

Part 1
In large bowl, stir the flour and sugar together. With an electric mixer, beat in eggs one at a time. Slowly add the milk and mix until the batter is smooth and stretches like a ribbon.
Part 2
Coarsely chop the bananas and place them in a bowl. with fork, mash the bananas into a smooth puree. Stir the puree into the batter and let the mixture rest for at least 30 minutes before frying.
Part 3
Pour the oil into a deep saucepan to a depth of 2 to 3 inches and heat to 365 degrees (really important) Drop 2 tablespoons banana batter into the hot oil, deep-frying 2 or 3 fritter at a time leaving enough space so they can spread. Fry until golden brown, turning once with slotted spoon. Drain on paper towels. Sprinkle with confectioners' sugar ( my favorite part!) and serve warm.

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Tags: Food, banana, ceramics, chef, cooking, desserts, pierre, recipes, senegal, thiam

Comment by Ngozi Odita on September 23, 2009 at 7:37pm
ok now I'm a little home sick. we make these in Nigeria as well. My auntie used to make them all them time for my siblings and I when we were little. no confectioners sugar though, that must be the western update, lol, doubt you'd find many Africans who have confectioners sugar in their kitchen cabinets.
Comment by Shevon Gant on September 24, 2009 at 11:33am
wow, And the sprinkling of powder sugar at the end was my favorite part :-)
It was such a great experience learning about african cuisine. This class was my favorite cooking class that I have taken. I learned about Fonio which is now my new favorite grain. I have to write a blog post about it. It a really tiny grain that good for you like quinoa. I don't know if fonio is eaten in nigeria. What about black eye fritters. those were slamming! I have pic I'll show. Terry bryant has a recipe in his cookbook Vegan Soul for black eye fritters that I would like to try. Now I'm very hungry but I got to go to work!
Comment by Ngozi Odita on September 24, 2009 at 4:18pm
WE DO make the black eye fritters. It's called Akara in Nigeria and I ABSOLUTELY love them! you can also boil it in foil to make another dish called Mi mi.

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