Mofo Menaely (Malagasy Doughnuts) is a traditional Malagasy (from Madagascar) recipe for a classic deep fried fritter of a flour, rice flour, sugar, egg and water batter that's cooked in the form of a ring. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Malagasy Doughnuts (Mofo Menaely).
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Mofo gasy, made with yeasted batter are probably the most well known Malagasy doughnuts/fritters, but you also get versions made with baking powder or bicarbonate of soda (mofo baolina) and made with a blend of rice and wheat flours (as here).
Ingredients:
245g plain flour
175g rice flour
200g brown sugar
360ml water
1 tbsp baking powder
1 egg
oil for frying
Method:
In a bowl, mix together the plain flour, rice flour, sugar and baking powder. Add the water and egg then beat together to form a smooth batter. Cover an set aside to stand for 60 minutes.
Pour a 3cm depth of oil into a small pan over medium heat. Once the oil is hot, reduce the heat to medium-low.
Whisk the batter briefly then pour 60ml into a small measuring jug. Pour this mixture in the form of a small loop into the hot oil. The batter should puff up, and once browned on the base turn it over and cook on the other side.
Remove from the oil with a slotted spoon and drain on kitchen paper and you fry the next one.
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