Banana and rum fritters

Name: Banana and rum fritters
Total time: 45 min
Yield: Makes 20-30
Cuisine: Caribbean
Ingredients: 4 ripe bananas; 60g golden granulated sugar; 2 eggs; 1 tbsp (optional) dessicated coconut; 125g plain flour; 1 tsp baking powder; 1 vanilla pod cut in half lengthwise; 1 lime zested; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 1 tbsp white rum; sunflower oil; 1 tbsp icing sugar

Vanessa Bolosier

Published: August 17, 2015 at 9:02 AM

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Makes 20-30

Easy

Total time: 45 mins

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Try this popular French Caribbean sweet snack, enjoyed on Sundays around carnival time. We think they're delicious any time of year

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This banana fritters recipe, known in the French Caribbean as 'beignets bananes', comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25). Vanessa says: "Carnival means sweet fritters. These are served every Sunday throughout January and until Ash Wednesday. I like to add a tablespoon of unsweetened desiccated coconut to my banana fritters, to add texture."

Ingredients

4 ripe bananas
60g golden granulated sugar
2 eggs
1 tbsp (optional) dessicated coconut
125g plain flour
1 tsp baking powder
1 vanilla pod

cut in half lengthwise
1 lime

zested
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tbsp white rum
sunflower oil
1 tbsp icing sugar

Method

step 1

Peel the bananas, put them in a bowl and mash with a fork. Whisk in the sugar and eggs, then the coconut (if using), 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.
step 2

In a deep pan, heat some oil (filling a pan no more than 1/3 full) over a medium heat until it reaches 180C, 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 tbsps of the batter into the oil and cook for about 2 minutes on each side, turning occasionally, until dark golden all over.
step 3

Scoop the fritters out of the oil and drain on paper towels. Sprinkle with icing sugar and serve hot.

Authors

Vanessa Bolosier

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