Denis Mosko wrote to All <=-
Subj :)
Haven't tried this yet, but it's on my list of things to try.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Ma Baomaka's Mofo Akondro (Banana Fritters)
Categories: Dessert
Yield: 4 Servings
1 1/2 c warm water (at body
-temperature)
1 t active dry yeast
3 T granulated sugar,plus extra
-for serving
1 c cassava flour or
-all-purpose flour
4 bananas,sliced on the
diagonal into
-1-inch-thick
Canola oil,for frying
Confectioners’ sugar,for
-dusting, optional
Sliced papaya and mango,for
-serving, optional
Lime wedges,for serving,
-optional
[Note: Almost like banana tempura, these fritters are made of ripe
bananas dipped into a yeasted batter made with cassava flour that]
Place the water and yeast in a medium bowl and stir to combine. Let the
mixture sit until the yeast has dissolved and the mixture is cloudy
when you stir it, about 5 minutes. Whisk in the sugar and the flour to
form a thick, smooth batter. Cover the bowl with a clean kitchen towel
and allow the batter to sit until it has thickened and smells yeasty,
about 30 minutes.
Meanwhile, line a plate with paper towels and set aside. Heat about 1
to 2 inches of oil in a Dutch oven or other heavy pot set over medium-
high heat until it reaches 365 to 375 degrees F on an instant-read
thermometer or until a pinch of batter sizzles on contact. Carefully
dip the banana slices in the batter, letting the excess drip back into
the bowl, and place the fritters into the hot oil, working in batches
as necessary, depending on the size of your pot (dont crowd the pot).
Fry, turning the fritters with a slotted spoon as they cook, until they
float and become golden brown all over, about 4 minutes. Carefully
transfer the fritters to the prepared plate to drain. Sprinkle with confectioners sugar, if you like, and serve immediately while hot. Pair
the fritters with a platter of fresh mango and papaya with lime wedges
if desired.
-----
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