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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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West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

West african Banana Fritters (Klako – Klaklo – Kaklo – kakro)

3 large overly ripe bananas

1 cup all purpose flour

2 teaspoons baking powder

¾ teaspoon salt or more adjust to suit preference

1 teaspoon garlic

½ teaspoon ginger

1 tablespoon paprika

1/2 -1 teaspoon cayenne pepper (depending on your tolerance level

Mash plantains with a potato masher or spoon until puree or use a food processor to blend.

In a medium bowl add flour, baking powder, salt, garlic, paprika, ginger, cayenne pepper to the mashed plantains. 

Adjust seasonings.

Let rest for 1 hour

Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out.
Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees

Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches).

Remove from the pan with a slotted spoon and set aside.

You may drain on paper napkin to remove any excess oil