PANIKEKE LAPOTOPOTO

Ingredients

- 3 ½ cups all-purpose flour

- 1 ⅓ cups white sugar
- 2 teaspoons baking powder
- 2 very ripe bananas, mashed
- 1 tablespoon vanilla extract
- 1 ½ cups water
- 6 cups vegetable oil for frying

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.
 SHORT DESCRIPTION ABOUT PANIKEKE
Panikeke, also called lapotopoto, keke isite, or tama is a sweet, traditional donut from
Samoa, Tonga and Palau.
As the word panikeke resembles in sounding rather to pancake, we have to reconsider
it strictly calling for a doughnut.
People in the old times used their fists, to press out the doughnuts but there is no need
to fear from them, as they round out by themselves while being cooked.