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Banana Beignets

Very ripe bananas fried into golden beignets, crisp outside and melting inside — mofo akondro, the ultimate Malagasy snack.

Prep: 15 min Cooking: 15 min Resting: 1 h (batter) + 1 h (cooling)

Ingredients

  • 150 g plain flour
  • 150 g rice flour
  • 75 g sugar
  • 1 Madagascar vanilla pod
  • 1 egg
  • 1 packet of baking powder
  • 20 cl milk
  • 8 very ripe bananas
  • frying oil

Method

  1. Mix all the dry ingredients in a large bowl: both flours, the vanilla pod seeds, the sugar and the baking powder.
  2. Add the whole egg and the milk, then whisk energetically until you get a smooth, even batter with no lumps.
  3. Let the batter rest for 1 hour at room temperature.
  4. Peel the very ripe bananas — brownish, almost black: that’s when they taste the best.
  5. Cut the bananas into 3 pieces and dip them into the batter — every piece must be well coated.
  6. Heat the oil in a deep fryer or a deep pan.
  7. Fry the coated banana pieces until the beignets are puffed up and nicely golden.
  8. Drain the beignets on paper towels.
  9. Let them cool for about 1 hour before serving — enjoy!

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