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    Crumb-Snatched » Recipes

    Published: Jul 14, 2021 · Modified: Nov 7, 2022 by Crystal DaCruz This post may contain affiliate links.

    Brinhola – Cape Verdean Banana Fritters Recipe

    366 shares
    Jump to Recipe Print Recipe

    Brinhola (also known as fidjos) are Cape Verdean banana fritters made from a mixture of mashed bananas, fine yellow cornmeal and all-purpose flour. They’re fried until golden-brown and served as a side for breakfast. This variation calls for a mixture of cornmeal and all-purpose flour but it is common for people to just prepare brinhola with flour.

    Cape Verdean banana fritters (brinhola) on a plate served with cup of coffee

    What are brinhola and are they the same as fidjos?

    Brinhola (pronounced breen-yaw-luh) are pan fried banana fritters from Cape Verde. Brinhola are made from mashed bananas (wet ingredient), all-purpose flour or cornmeal (starch), baking soda (leavener) and a pinch of salt. On the island of Sao Nicolau, these banana fritters are called brinhola, but in other parts of Cape Verde they are sometimes referred to as fidjos.

    There are different variations of brinhola (or fidjos), most recipes will call for all-purpose flour as the starch, but my grandmother also prepares a version with cornmeal. I’ll talk about substituting below. My favorite preparation is with cornmeal because of the taste and texture. Because using cornmeal only can be tricky to fry, this recipe combines cornmeal and all-purpose flour. The flour helps with firmness and is lighter in color.

    Can I substitute the cornmeal with all-purpose flour?

    As mentioned, most people prepare brinhola using all-purpose flour as the main starch. Using all purpose flour yields a lighter texture and color. The drawback with using flour only is that you have to be very careful not to use too much oil, or they’ll become soggy.

    Truthfully, I haven’t tested this recipe using only flour. If you’re brave and patient enough to substitute, go for it! It may take some trial and error, so be prepared to experiment with the texture, pan temperature and flour measurement, since this recipe was not tested using flour only. As soon as I get the chance to test myself, I’ll update the recipe!

    On a separate note, not all cornmeal is the same. You want pre-cooked yellow cornmeal that’s very fine in texture. Do not use coarse cornmeal for this recipe! Here is the brand that I recommend (it’s pretty easy to find in southern New England, but can also be ordered online).

    Overhead photo of ingredients for Cape Verdean banana fritters (brinhola)

    Brinhola Ingredients

    • 5-6 ripe bananas with brown spots (they should weigh about 2 pounds in total)
    • Ground cinnamon
    • Kosher salt
    • Fine yellow pre-cooked cornmeal
    • All-purpose flour
    • Baking soda
    • Canola oil for frying (you can substitute vegetable or peanut oil)

    How to make brinhola – step by step directions

    Steps 1 and 2: Peel and mash the bananas

    Peel the bananas, break them in half and place them in a large mixing bowl. Mash the bananas using a masher or fork. You’ll notice that the mashed bananas will become runnier/looser as you mash, there will be lumps, but they should be small. Add the cinnamon and salt to the mashed bananas, whisk until evenly combined.

    peeled bananas for Cape Verdean banana fritters (brinhola) recipe
    mashed bananas in mixing bowl for brinhola (banana fritters) recipe
    mashed bananas and cinnamon in mixing bowl for brinhola (banana fritters) recipe

    Step 3: Form the batter

    Using a sifter, add the cornmeal and flour to the banana mixture. Add the baking soda and whisk everything together to form a thick batter. The batter will be lumpy, keep mixing until there are no dry patches/clumps.

    bowl of mashed bananas, sifted cornmeal and sifted flour to make Cape Verdean banana fritters (brinhola)
    bowl of mashed bananas, sifted cornmeal and sifted flour to make Cape Verdean banana fritters (brinhola)
    bowl of mashed bananas, sifted cornmeal and sifted flour to make Cape Verdean banana fritters (brinhola)
    Close up photo of brinhola (banana fritter) batter in a mixing bowl

    Step 4: Drop the banana fritters in (hot) oil

    Heat half of the oil in a large skillet over medium-low heat. Use the photo below as a guide when lighting your flame. You want to keep an even flame throughout the frying process.

    Once the oil is hot, drop 4-6 spoonfuls of batter into the oil at time. Try to keep some distance between each of the fritters so that they don’t touch. 

    Photo of range - purpose is to demonstrate the appropriate flame setting for making brinhola
    Close up photo of brinhola (banana fritter) batter on a spoon, purpose of image is to demonstrate consistency of the batter
    Cape Verdean banana fritters (brinhola) frying in a non-stick skillet

    Step 5: Fry both sides of the banana fritters

    Cook the brinhola for about 3-4 minutes per side, or until each side is golden brown. If you notice the brinhola getting too dark, lower the flame as needed. Use a metal spatula to flip the brinhola (it might help to use secondary utensil to push the brinhola onto the spatula) 

    Golden brown Cape Verdean banana fritters (brinhola) frying in a non-stick skillet

    Steps 6 and 7: Transfer to a cooling rack, and fry remaining batches

    Drain the brinhola on a metal cooling rack (for best results) or on a plate lined with paper towels. Do not pile the fritters on top of each other, otherwise they will become soggy.

    Transfer the brinhola to a warm oven and fry the remaining batches using the remaining oil as needed. Once you’ve fried all of the fritters, transfer them to a serving platter and top with a dusting of cinnamon if desired.

    Cape Verdean banana fritters (brinhola) on a plate served with cup of coffee
    Close up of blogger's hand holding brinhola (Cape Verdean banana fritter). The fritter is bitten to show texture.

    Do you love Cape Verdean food? Here are some more recipes!

    Cachupa: Traditional Dish of Cape Verde – Full Recipe

    Canja – Cape Verdean Chicken Soup Recipe

    Traditional Cape Verdean Cuscuz (Cuscuz de milho)

    Linguica with Peppers and Onions (Cape Verdean Recipe)

     

    Cape Verdean banana fritters (brinhola) on a plate served with cup of coffee

    Brinhola - Cape Verdean Banana Fritters Recipe

    Crystal DaCruz
    Brinhola (also known as fidjos) are Cape Verdean banana fritters made from a mixture of mashed bananas, fine yellow cornmeal and all-purpose flour. They're fried until golden-brown and served as a side for breakfast.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Cape Verdean Dishes
    Cuisine Cape Verdean
    Servings 10 fritters
    Calories 156 kcal

    Ingredients
      

    • 5-6 ripe bananas approximately 2 pounds
    • ½ teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • ⅔ cup fine yellow pre-cooked cornmeal
    • ⅓ cup all-purpose flour
    • ½ teaspoon baking soda
    • ¼ cup canola oil divided

    Instructions
     

    • Peel the bananas, break them in half and place them in a large mixing bowl. Mash the bananas using a  masher or a fork. You'll notice that the mashed bananas will become runnier/looser as you mash, there will be lumps, but they should be small.
    • Add the cinnamon and salt to the mashed bananas, whisk until evenly combined.
    • Using a sifter, add the cornmeal and flour to the banana mixture. Add the baking soda and whisk everything together to form a thick batter. The batter will be lumpy, keep mixing until there are no dry patches/clumps.
    • Heat half of the oil in a large skillet over medium-low heat. Once the oil is hot, drop 4-6 spoonfuls of batter into the oil at time. Try to keep some distance between each of the brinhola fritters so that they don't touch. 
    • Cook the brinhola for about 3-4 minutes per side, or until each side is golden brown. If you notice the brinhola getting too dark, turn the flame down as needed. Use a metal spatula to flip the brinhola (it might help to use secondary utensil to push the brinhola onto the spatula) 
    • Drain the brinhola on a metal cooling rack (for best results) or on a plate lined with paper towels. Do not pile the brinhola on top of each other, otherwise they will become soggy.
    • Transfer the brinhola to a warm oven and fry the remaining batches using the remaining oil as needed. Serve on a platter and top with a dusting of cinnamon if desired.

    Notes

    • Some versions of brinhola use only all-purpose flour, this version uses a mixture of fine cornmeal and flour. You can omit the cornmeal, and use flour instead. It may require some trial and error to get the texture right.
    • Canola oil can be substituted with any mild-flavored oil with a high smoke point. Vegetable or peanut oil are good substitutes.
    • Keeping a low flame is key to making sure that the brinhola don't burn.
    • Use a metal spatula to flip the brinhola, this can be tricky since they are soft but I find that using a second utensil to push the fritters onto the spatula helps.

    Nutrition

    Serving: 1pieceCalories: 156kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 172mgPotassium: 246mgFiber: 3gSugar: 8gVitamin A: 38IUVitamin C: 5mgCalcium: 7mgIron: 1mg
    Tried this Recipe?Let us know how it was!
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    366 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Marta says

      July 14, 2021 at 10:43 pm

      5 stars
      We love trying new things and this was certainly new. The cornmeal sets a nice crisp on the outside.

       
      Reply
    2. Dee Moore says

      July 17, 2021 at 2:08 pm

      5 stars
      At first, I thought these would turn out horrible but I was wrong. The recipe was simple and these were so delicious!

       
      Reply
    3. Britney Brown says

      July 18, 2021 at 10:26 am

      5 stars
      We adored this recipe! I’ve never heard of these before and love trying new things! They turned out so perfectly caramelized and crispy. We dipped them in maple syrup and it was just so delicious!

       
      Reply
    4. Robin says

      July 19, 2021 at 3:49 am

      5 stars
      These were so good I’m going to start making big batches for breakfast and snacks.

       
      Reply
    5. Carita says

      July 19, 2021 at 8:36 am

      5 stars
      Whenever I want to try traditional CV recipes, I always run to your site! Your recipes do not disappoint! I’ve never heard of Brinhola before are now adding these to our breakfast line up!

       
      Reply
    6. Jazz says

      July 21, 2021 at 12:41 pm

      5 stars
      These were delicious and easy to recreate with your step by step picture. Thank you!

       
      Reply
    7. Lilly says

      July 21, 2021 at 1:33 pm

      5 stars
      These fritters were so good! I love how simple they were to make! I will definitely be making these again 🙂

       
      Reply
    8. Tamara says

      July 21, 2021 at 7:20 pm

      5 stars
      I’m so happy I got to try these banana fritters! They are a delicious take on traditional banana bread. Even better with a cup of coffee! Thanks for sharing this recipe.

       
      Reply
    9. Kari Heron says

      July 26, 2021 at 11:57 am

      5 stars
      These are so wonderful and very much like what I remember from my Jamaican childhood when my mother Made them. Amazing how much we have in common in the diaspora. Thanks for taking me down memory lane.

       
      Reply
    10. Mila says

      July 27, 2021 at 5:44 pm

      5 stars
      These were a great snack! The sweetness comes through so well, and I love the crisp from the cornmeal.

       
      Reply
    11. Evelina says

      September 16, 2022 at 8:38 pm

      5 stars
      I love it and finally i settled the battle between me ( Swedish) and my cape verdian father of my children. He always insisted to put fresh yeast in them and I said no! Hahaha because it leaves just a bad taste and serves no purpose! I never had anyone shown me how to make them so I just put little of this and that. In mine I only use bananas cinnamon and a little vanilla (because I love the taste) and very very little corn flour just enough to hold them together. I know that’s not the traditional but I prefer them like that and so does the kids.
      I do make cuscuz.. but having at the time a 90 year old woman showing me, and back then I spoke no criolo so I just make it so it feels right thank God now I had to learn criolo while living there because back then very few spoke English and now I’m happy teaching my girls kreol.
      I would love to have a receit for croquettes whenever you have the time. Thank you for your page!!

       
      Reply
    12. Crystal DaCruz says

      September 21, 2022 at 8:08 am

      5 stars
      Hi Evelina! Thank you so much for sharing your experiences with these dishes! Good for you for winning the debate and for passing the Crioulo language down to your children! Your version of brinhola sounds delicious, nothing wrong with a little bit of this and that! That’s how we cook!

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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