Ingredients

Method

1. In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.
2. Gradually add the milk to the banana-flour mixture, stirring continuously with a whisk or spoon until a smooth and thick batter forms. The consistency should be similar to that of regular pancake batter.
3. Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to fully submerge the Kabalagala.
4. Carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Each pancake should be about 3–4 inches in diameter.
5. Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.
6. Use a slotted spoon or spider strainer to remove the fried kabalagala from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
7. Serve the kabalagala while still warm. They can be enjoyed on their own as a tasty snack or paired with a cup of tea or coffee.

Notes

• Ripe bananas with black spots or fully yellow with black tips are ideal for making kabalagala, as they are sweeter and easier to mash.
• For a twist, you can add a pinch of ground cinnamon or nutmeg to the batter for extra flavor.
• Traditionally, kabalagala is deep-fried, but you can try pan-frying them with a small amount of oil.

Equipment

• Bowl
• Whisk or spoon
• Deep frying pan or pot
• Slotted spoon or spider strainer
• Paper towels

Categories

• Ugandan recipes
• Recipes for pancakes
• Snack recipes
• Recipes using baking powder
• Recipes using banana
• Recipes using sugar
• Recipes using all-purpose flour
• Recipes using vegetable oil
• Recipes using milk