Banana fritters with rose water – Dhonkeyo Kajuru

Ingredients for 1 servings:

• 500 g banana(s), weighed without peel, slightly overripe
• 2 dashes lemon juice
• 100 g sugar
• 3 packets of vanilla sugar
• 3 tbsp rose water
• 50 g desiccated coconut
• 200 g wheat flour type 405
• 1 tsp baking powder
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

from the Maldives

Sift the flour and baking powder. Briefly blend the desiccated coconut into flour using a mixer. Mix everything together. Finely mash the bananas with the sugar, vanilla sugar, and lemon juice with a fork until the sugar has dissolved. Small pieces of banana are fine. Mix in the rose water. Add the flour mixture and mix everything into a batter. Heat a deep fryer to 180°C. Use a tablespoon to scoop out some batter and level it off with your fingertips. Add only about 5-6 portions of batter to the fat at a time. Bake for a few minutes until the beignets are nicely browned and float to the top, turning occasionally. You will make about 30 beignets. Drain the pastries on a towel. If you like, you can dust them with powdered sugar.