These banana fritters are made in Haïti during the carnival season. They are not to be confused with the beignets of New Orleans, which are the raised fried pastry doused in tons of powdered sugar. This Haitian fried sweet snack is made when there are lots of delicious organic bananas available, as they are the main ingredient in this banana fritter. Of course they are eaten all year around for festivals, but there is just a more traditional association to having them before lent and fasting. They are a delicious fried treat and kids and adults alike love eating them.
Here is my recipe for Beignets de figues or Banana fritters. The bananas must be very ripe for the best results.They are a carnival favorite with people all over Haïti this 3 day festive season.
A plate of beignets de figue or banana fritters
A big bunch of locally grown organic bananas
Banana Fritters or Beignets de figues
4 ripe bananas, mashed
1 cup all purpose flour
2 eggs, beaten
1/2tsp baking powder
3 tbsp brown sugar
2 tbsp milk
1 tbsp Barbancourt rum
1/4 tsp cinnamon
A little lime zest, or about 1/2 tsp
Pinch of salt
1 cup vegetable oil for frying
Powdered sugar or granulated sugar for sprinkling after frying.
In a medium bowl crush the bananas. They must be ripe or the beignets will not have the right texture or sweetness.
Beat eggs and add to the bananas.
Add the flour, baking powder, sugar, salt and cinnamon. Mix together well.
Add the lime zest, rum and milk then combine.
Heat the oil in a pan and add the beignets by teaspoon. Do not over crowd the pan. I do about 5 at a time.
When they start to brown, flip and then with a slotted spoon and a fork, express oil by pressing down and then put back to fry. Be very careful here not to get burned. This will make your beignets crisp and will release oils that are absorbed as they puff.
Remove and place on a flat recipient lined with paper towel.
Sprinkle with sugar of your choice and serve.