November 06, 2017
This is a version of banana fritters, more like dumplings but deep-fried until golden brown. It's a really popular choice for an afternoon snack coz it's really easy to prepare.
What you need:
6 bananas, preferably overripe ones (I was just lucky I found these babies in a nearby store tonight)
1 1/2 tsp baking powder (if you're making as much as what I made, you'd need that much)
2 cups all-purpose flour
1/2 cup white fine sugar
1 tsp vanilla extract (I used the powder kind for this, either will do)
Have you noticed we don't need water? Yep, no water needed coz we have enough bananas to make a really moist batter.
STEPS:
1. Mash bananas until you have a soft mass like in this pic below.
2. Add the sugar. Mix it well. You don't need more sugar because the sweetness of the bananas make up half of the sweetness we need.
3. Add the baking powder. Mix well.
4. Now add the flour and mix thoroughly.
5. Using a fork, mix the flour with the banana mixture until well blended.
7. Fill the pan with enough oil to deep fry Pali’ kambing balls. Place the fire on medium heat. Low heat yields oily result and high heat will burn the balls fast.
8. Using two spoons, scoop a spoonful of batter with one and drop it into the oil by sliding the mixture down with another like so. Do this until you have enough balls to fill the pan. Just make sure you have space for them to move around in.
9. Flip the balls over once you see the bottoms begin to brown.
Fritters are ready when they are crispy on the outside and have a brown color but not burned.
10. The key is to keep flipping them over to avoid overcooking.
11. When cooked, strain them for a minute and they are ready to serve.
The inside should be moist and soft but solid. Hope you give this a try!
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