Banana Fritters (Krakro) from Ghana

Banana fritters or krakro, easy to make, and great to serve as a snack when you have visitors. In West Africa they have changed the banana fritter recipe we're used to. Although they use plantains, bananas do just as well.  No sugar but rather savoury. It still has a little sweet taste, but it also has a bite. Once you've tried these banana fritters, you'll never be able to eat the old banana fritters again.

Ingredients:
6-8 ripe bananas
4 garlic cloves
1 onion
3 chilies
1 thumb-sized piece of ginger
pinch of salt
2 eggs
1/2 cup milk
2 cups flour
cooking oil
Method:
1. Slice the bananas and then mash them with a fork.
2. Peel the garlic cloves and ginger and chop them finely and add to the mashed bananas.
3. Peel onion, slice it finely and add to the mashed bananas.
4. Cut open the green chilies, scrape out the seeds, rinse the chilies off to get rid of all the seeds, and chop them very finely and add to the mashed bananas.
5. Add the salt, egg, milk and  flour. Mix all ingredients together, making sure that the batter is just the right consistency. Not too thick and not runny.
6. Heat the oil in a saucepan.
7. Drop dollops of the batter into the hot oil.
8. When you see little bubbles appearing in the fritter and the edges turning light brown, turn them over,
9. When cooked, drain them and serve.
10. Best eaten when warm.
Cindy Vine is a South African currently living and working in Ukraine.  She is the author of The Great Mountain to Mountain Safari, The Colorful Art of Pain, Hush Baby and The Case of Billy B, all available on Amazon in both Kindle and print format.