Panikeke (Samoan banana doughnut balls)
These were the dessert for our Samoan Dinner Night
3 1/4 cups all-purpose flour
1 1/4 cups white sugar
2 tsp baking powder
2 ripe bananas, mashed (the riper the better)
1 1/4 cups water (approx)
1 Tbsp vanilla essence
oil for frying (approx. 3 cups)
icing sugar for dusting
- In a good size bowl mix all the dry ingredients (flour, sugar and baking powder) until they’re evenly mixed through.
- Stir in the mashed bananas (I find mashing them with a fork works best) and the wet ingredients (vanilla essence, and water).
- Mix them thoroughly until get a nice, reasonably sticky dough.
- Now if you’re like me you won’t have a deep fryer (I just don’t deep fry all that much food). To heat the oil I just use an ordinary saucepan/pot and put about 2 inches of oil into it. I normally use a 5-6 inch round pot and fry it in olive oil (because that’s what we use around here!).
- Heat the oil until dropping a tiny sample pice of batter gets bubbling nicely.
- You want your batter balls to be about 2 inches round, I just scoop a large tablespoon into the batter, and used the back of another tablespoon to scrape it of the first spoon and into the oil. You cna probably fry about 4-5 in the pot as once. After you’ve dropped them all in and they’re sizzling away nicely, just use a slotted spoon to move them around to make sure none have stuck to the bottom of the pot.
- When they float to the top, use that slotted spoon to flip them over to fry the other side. When they’re a nice golden color remove them with the slotted spoon and allow them to drain on some paper towels, just keep going until there’s no batter left.
- Once they’ve cools slightly (they’ll be really hot to start) put them in a bowl or on a platter and sprinkle with icing sugar.
They can be eaten on their own, or with some vanilla icecream – the kids just love ’em…
Sam and Ryan’s Rating 10/10
(But it’s a dessert whaddya expect?)