Banana Puffs
Submitted by gloriam7
Crispy fried banana puffs rolled in cinnamon sugar and served with jam. Just 3 ingredients in the batter: mashed banana, self-rising flour, and lemon juice. An Austrian-style treat ready in minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThree ingredients in the batter. That’s all it takes to get these golden, puffy little banana fritters on a plate.
Ripe bananas get mashed with self-rising flour and a squeeze of lemon juice into a thick paste, then spooned into hot oil where they puff up and turn crispy in about two minutes. While still warm, they get a generous roll through cinnamon sugar.
Serve them with strawberry or raspberry jam for dipping. They’re an Austrian-inspired street-food style snack that’s as fun to make as it is to eat.
Kitchen Tips
- Use very ripe bananas for the sweetest, most cohesive batter
- Fry no more than 6 at a time so the oil temperature stays high and they crisp instead of going soggy
- Keep turning them in the oil for even browning on all sides
- Roll in the cinnamon sugar while still hot so it sticks
Ingredients
Directions
Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste.
Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time.
Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar.
Serve with jam.
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