For the Voatsiperifery Sugar:

• 1/2 cup granulated sugar
• 1 teaspoon Voatsiperifery Peppercorn
  

For the Banana Fritters:

• 1-1/2 cups warm water
• 1 teaspoon active dry yeast
• 3 tablespoons granulated sugar
• 1 cup cassava flour or all-purpose flour
• 4 bananas, sliced at a bias, 1 inch thick
• 2 cups neutral oil, for frying

For the Voatsiperifery Sugar:

Crush the Voatsiperifery in a mortar and pestle to a medium fine texture. Transfer the ground voatsiperifery to a small bowl, combine with the granulated sugar and set aside.

For the Banana Fritters:

Combine the warm water and yeast in a large bowl and stir until the yeast is dissolved. Let the mixture sit about 5 minutes, until it becomes frothy.

Add the sugar and cassava flour to the bowl and whisk until the batter is smooth. Cover the bowl with a clean kitchen towel and allow it to rest for about 30 minutes. The batter will appear slightly bubbly when it is ready.

Before frying the fritters, line a plate with paper towels and set aside. This will be the landing pad for your fritters to drain off oil before tossing them with the Voatsiperifery sugar.

Place a heavy bottomed pot on the stovetop and add at-least 1 inch worth of oil. Heat the oil over medium-high heat until it reaches 375°F, or a drop of batter sizzles and floats when dropped in the oil.

To fry the fritters, dip each banana slice in the batter and allow the excess drip back into the bowl. Using a fork, gently place each fritter into the hot oil.

Work in small batches, being careful not to overcrowd the pot. Frying too many fritters at the same time will cause them to stick together and the oil temperature may drop too low. Gently turn the fritters with a slotted spoon as they cook until golden brown all over, for about 4 minutes total. 

Carefully transfer the fritters to the prepared plate to drain, then toss them in the Voatsiperifery sugar.

Serve immediately, while hot.