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Banana and Sago Fritters
Delightful sweet fritters made from mashed ripe bananas and sago pearls, pan-fried to a golden crisp. These are often enjoyed as a snack or dessert, showcasing the common use of bananas and sago in Papua New Guinean cuisine.
ð§ ææ
- 3 medium Ripe bananas(mashed)
- 1 cup Sago pearls(cooked and cooled, or instant sago)
- 0.5 cup All-purpose flour
- 2 tbsp Sugar(or to taste)
- 2 tbsp Coconut milk(or water, to bind)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the mashed ripe bananas, cooked and cooled sago pearls, all-purpose flour, and sugar.
- 2
Mix well until a thick batter forms. If the batter is too dry, add coconut milk or water, one tablespoon at a time, until it reaches a consistency that can be spooned.
- 3
Heat about 1-2 cm of vegetable oil in a large frying pan over medium heat.
- 4
Once the oil is hot (a drop of batter should sizzle), carefully spoon tablespoons of the batter into the hot oil, flattening them slightly with the back of the spoon.
- 5
Fry the fritters for 3-4 minutes per side, until golden brown and cooked through.
- 6
Remove the fritters from the pan with a slotted spoon and drain them on paper towels.
- 7
Serve warm, optionally dusted with a little extra sugar or drizzled with honey.
ð¡ ããã®ã³ã
- âEnsure bananas are very ripe for maximum sweetness and ease of mashing.
- âIf using sago pearls, cook them according to package directions, then rinse with cold water and drain well before adding to the batter.
- âDo not overcrowd the pan when frying; cook in batches to ensure even cooking and crispiness.
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- Add a pinch of cinnamon or nutmeg to the batter for extra spice.
- Serve with a side of coconut cream for dipping.