Haitian Doughboys

Combine the flour, sugar, and salt in a large mixing bowl.

In a separate bowl, beat the egg and whisk in the puréed bananas and water until well incorporated.

Pour the banana mixture into the dry ingredients and stir until a thick, sticky batter forms; do not overmix.

Add the cinnamon and nutmeg to the batter and fold gently to distribute the spices evenly throughout.

Heat the oil for frying in a deep, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C), or until a small test piece of batter sizzles immediately upon contact.

Using a tablespoon or small ice cream scoop, carefully drop rounded portions of batter into the hot oil, working in batches to avoid overcrowding the pan.

Fry each batch for 2–3 minutes until golden brown on all sides, turning with a slotted spoon or tongs as needed.

Transfer the fried doughboys to a paper towel-lined plate to drain excess oil.

Allow the doughboys to cool for a few minutes before serving warm.