Did anyone say sweet banana beignets?

2 out of 2. Two times I tried a new cooking technique in a recipe from Cameroun, two times I was highly skeptical and doubtful, and two times I was proven wrong in the tastiest way possible! (Thanks to my friend Astrid for telling me about this particular recipe!) So, do you remember the plantain fritters I made a few weeks ago? I expressed some doubts as to cooking the plantains before putting them in the batter, but it was that step that enhanced the fritters’ flavors and, I believe, gave them a light airy texture. I had a similar experience when making these dessert bananas beignets. I hesitated when I saw semolina on the list of ingredients because I had no idea how that grain would blend in with the rest. In the end, I couldn’t taste it at all in the dish, and the fritters were delightful!

Can you help? Do you know what effect semolina had in this recipe? Speak your truth in the comments below!

banana fritters Recipe

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Ingredients

6 bananas (ripe)
1 cup flour
1/2 cup sugar (or a little less)
2 teaspoons instant dry yeast
1/4 cup milk
1 teaspoon salt (small)
oil for frying

Directions

1.	Peel the bananas, place them in a bowl and mash them coarsely
2.	Add the flour and salt and mix. Put aside
3.	Heat up the milk until lukewarm. Mix in the yeast and add to the banana mixture. Cover the bowl and let rise for one hour.
4.	Heat up the oil. Uncover the bowl and mix in the batter to allow the excess air to escape.
5.	Form the beignets with a spoon and drop in the hot oil. Fry on both sides until golden brown and remove. Serve warm.