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Cameroonian banana and corn fritters

Cameroonian corn fritters

6 Ripe yellow bananas (300 gr)

125 gr of corn flour and 25 gr of wheat flour

10 grams of baker’s yeast

5g of salt

Peanut oil or frying

Crush peeled bananas with a fork or blender and add the flours.

Add yeast delayed in a little water at room temperature.

Add the salt.

mix well and leave to pose 1h to 1h30.

Heat the oil in a saucepan.

Using 2 teaspoons add a little dough to the frying bath. Let the donuts brown.

Drain on several layers of absorbent paper.


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