Zitumbuwa
Banana Fritters
Most tropical countries that grow bananas and plantains have some sort of banana/plantain fritter. Malawi's own variety, zitumbuwa, distinguish themselves in that they add cornmeal to the mix. I thought that intriguing, but it works better in theory than in practice. The cornmeal gives the fritters a gritty texture which is not particularly pleasant. Flavorwise, they were pretty good, particularly when I added some non-traditional whipping cream. They were oddly satisfying to eat.
The original recipe was too liquid for me, so I have modified it below to ask for just half the milk. If that's too dry, add more.
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Malawian Banana Fritters
Ingredients
- 10 ripe bananas
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups cornmeal
- 1 tsp baking soda
- 1/2 tsp salt
- oil for frying
Directions
Peel bananas, put them in a large bowl and mash them. Add eggs and milk and mix. Add the cornmeal, baking soda and salt and mix well. Adjust milk or cornmeal until you have a semi-soft, not-runny consistency.
Heat enough oil in a frying pan to deep fry the fritters. Spoon batter into the oil and fry until golden brown, flip and repeat. Remove with a slotted spoon and place on a paper towel to drain.
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Adapted from a recipe at The South African
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