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Samoan Panikeke

Samoan Panikeke

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Koki

Koki

My brothers and I used to eat this when we were younger. They're a lot like doughnuts but with the added fun of topping them with your favorite toppings. After a while of not having these, I started making them on my own for my family, and I enjoy them as much today as I did back then!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep.
  3. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
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Reviews

ktua
37

ktua

2/3/2011

LOVE this recipe! My husband is Samoan, and he loves it too. However, I tried making them like regular pancakes once (in a frying pan just coated with veg. oil) and they turned out AMAZING! Crispy on the outside, perfectly melt in your mouth in the middle. They are hard to flip, but if you can master that, they will be the best pancakes you've ever had! We serve them with melted butter, strawberries, and powdered sugar.

Robin
36

Robin

2/17/2010

I can't thank you enough for this recipe. My five year old grandson is allergic to milk products, eggs, corn and chicken. We live in a very rural community without the luxury of large supermarkets or health food stores. We have to be very careful with reading ingredients and substituting in recipes. Finding "treat" recipes for him that acutally taste good and don't have a weird texture has not been easy. So until I tried these, he had never had a doughnut. And these are terrific. Even his cousins who usually turn their noses at "Parker proof" treats, loved these sprinkled with a little powdered sugar. The second time I made them, we added a little cinnamon to the batter and they are like a banana bread donut. I plan on trying other fruits like applesauce and pumpkin in the future. Thank you so very much for sharing.

sideshowoddity
27

sideshowoddity

4/16/2010

These are great! The first time I made them, I went exactly by the recipe, but I thought that they needed a little more banana flavor. I added a third banana in the second batch, and cut the water down a little bit. I didn't have any problem with them coming out raw. I followed the directions and made sure that the oil was approximately 350 degrees (I used a candy thermometer), and dropped the batter in by slightly less than 1/4 cup fulls. I cooked the first side for 3 minutes, turned them over, and cooked for 2 more minutes (I used a timer.) Some of the panikekes wanted to turn themselves over prematurely, so I had to hold them under the oil with tongs. I sprinkled these with confectioners sugar, and they came out perfect! They are also fun to make!

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