Gogola (Banana Beignets)

First off, this is only my second attempt at deep-frying and my slow cooker, which claims to deep-fry at temps higher than 350F, wouldn't heat the oil above 300F. But 1/8 tsp almond extract? A pinch of cinnamon and nutmeg? Am I the only one with tastebuds so old and jaded that these amounts in 3 cups of flour go undetected? I used my common sense and was not sorry. If I ever made these again I would add cardamom. I had an Indonesian friend who used to make banana fritters, these tasted similar.

Pretty quick and tasty. I halved the recipe, thinking that might be reasonable for 2 people, and I could have halved it again. Definitely make them on the small side—my larger ones weren't cooked through even after being more-darkish-than-golden brown. Next time I will add more cinnamon and a bit more sugar. Maybe try Chinese 5-spice another time. Will consider add-ins, like unsweetened coconut. This is a recipe to keep in the back pocket for your ripe bananas.

Do not use coconut extract. You will get the wrong flavor. If you want to bring out the banana, use evaporated coconut milk. That's the way I've always made these (and family before me). I also suggest using allspice instead of the combo of cinnamon and nutmeg.

I used egg nog in place of evaporated milk. A little chewy but very tasty. Thank you!

Has anyone tried making these with plantains?

Does anyone have suggestions to find a good (not non-stick) kadhai? I've been looking for one for ages, and I see a lot that are made from aluminum--which I can't use due to allergies.

My husband and I both love this recipe! I make it with more or fewer bananas, and we're both too unsophisticated to notice if I overmix the batter. Sadly, I don't make beignets - deep frying is way too messy for me - but cook them in butter just like pancakes. This time I used 1/3 whole wheat flour, almost 1 cup of whey (leftover from making Greek yogurt) instead of milk. The w.w. made them a little less puffy, which means they cooked through a little better as pancakes... again, love this!

Traditionally referred to as nei appam or paniyaram. Origin is south Indian & made with raw rice, soaked and ground to which jaggery & bananas are added. Usually flavored with cardamom. There is also a wheat flour version, the batter of which can be prepared in a blender. Traditionally cooked in an appam pan (ebelskiver pan) or can be fried I prepare the wheat flour version - 1.25 to 1.5 cup wheat flour, 1/2 cup jaggery, 1/2 banana and cardamom to flavor. Blend with water to a thick consistency

Be careful not to over mix the batter or it will not be tender; I made that mistake

I also made just half a recipe. No evaporated milk on hand so I used almond milk. Needed more than 1/4 cup. They were perfect. Used freshly ground nutmeg. Need to create a party around this recipe!

A question: how many cups are five bananas?

Just made these. Delish! And very forgiving. Only had three very overripe bananas, so cut the flour to 2.5 c. Only had almond and lemon extract, so that's what I used. And eyeballed the evaporated milk. Nice and fluffy! Thx for the easy, yummy recipe!