This is my 3rd and constantly regular entry in the full of fun and lovely club organized by Noor, MENA Cooking Club. This time for Djibouti I cook Bananas Fritters, which was fun to do so, as I love everything Banana, from peeling to mashing to eating to cooking to baking. Who don't like one way ticket to health that too with this sweet and creamy fruit?
These fritters required three ingredients, bit of oil, pinch of patient and in easy steps you'll end up with gorgeous result, I bet. Soft, elastic and chewy bananas delicacy was all I impressed about, which took my taste buds out of the world.
Along with these baby fritters I make an easy dressing to overpower the delight of whole scenario. Simple yogurt mixed with brown sugar and a drop of vanilla essence, Viola! The unbelievable perfect match, gone smooth with this rubbery fritters.
In Djibouti, bananas fritters usually mixed up with desi flavor like nutmeg, saffron etc. I'm not a big fan of these spices or whatever you call it, so I completely omitted it out and adopted Martha's Recipe which worked best in my favor. If you are gluten free babes, you can replace the plain flour with whole wheat flour or gram flour. It's a good healthy choice to go for. You can also leave it un-top or top it with various toppings like honey, maple syrup, chocolate syrup etc.
Adopted from Martha Stewart
- 3 medium size Bananas (ripped)
- 1 egg
- 3 1/2 tbsp plain flour (all-purpose)
- 2-3 tbsp oil/ghee/butter (for frying)
- 1/4 cup plain yogurt
- 3 tbsp brown sugar
- 1 or 2 drops of vanilla
- Using fork or whisker mix thoroughly all the dressing components until smooth, place in fridge while you are making fritters.
- In the blender, blend bananas until smooth, add in egg and blend well.
- Stir flour in bananas and egg mixture.
- Heat the oil in skillet over medium-low heat, drop a tablespoon of batter over hot oil.
- Cook for 2 minutes (bubble will appear) then cook on another side until become golden brown in color.
- Serve with your favorite syrup.