No Samoan children’s party concludes without a pyramid of Panikeke—golden, bite-sized fritters whose name combines “pani” (from pancake) and “keke” (cake). Sailors from American whaling fleets introduced baking powder to Upolu in the late 1800s, and inventive cooks soon whisked it with mashed bananas, raw sugar, and flour, creating a batter that puffs into airy orbs once it kisses hot oil.
Panikeke’s charm lies in its dual personality: breakfast carb, afternoon snack, or dessert depending on what you drizzle—peanut butter, koko syrup, or a dusting of snowy icing sugar for White Sunday. Nutritionists from the University of the South Pacific tout ripe banana’s potassium hit, yet island aunties care more that it stretches a bunch of overripe fruit into 40 hearty morsels.
Rival camps debate batter thickness. North-shore cooks favour thick spoonfuls for cake-like centres; Apia cafés thin the mix with coconut water for doughnut-hole crunch. Diaspora hacks—air-fryer settings, gluten-free rice-flour swaps—live in the e-book, along with a troubleshooting table for “raw-middle syndrome.” The public steps below give the broad strokes; the gram-perfect banana-to-flour ratio stays behind the paywall.
Golden, fluffy and slightly crisp—Panikeke are Samoa’s answer to donuts, best eaten hot, shared with laughter, and always made with love.
The Story Behind Panikeke: Samoa’s Island Fritters
Panikeke is the Samoan take on the donut—though these round fritters are simpler, quicker, and more nostalgic than anything you’ll find in a bakery. Lightly sweet, deep-fried, and often made on the fly, Panikeke are found everywhere from roadside stalls to church kitchens to school lunchboxes.
The name “Panikeke” is borrowed from the English “pancake,” but don’t let that mislead you—these are no flat griddle cakes. Panikeke are little round or oval balls, crispy on the outside and fluffy on the inside. Depending on the family recipe, they might be mildly sweet or sugar-dusted, plain or filled with mashed banana or other fruit.
Making Panikeke is a family tradition. No fancy tools, no timers—just flour, sugar, baking powder, water, and oil. A big bowl of golden dough is scooped up with spoons or fingers and dropped into hot oil, sizzling and puffing into perfect golden bites. The smell alone draws the kids into the kitchen.
A customer from Sydney once told us, “At my mum’s house, Panikeke isn’t a recipe—it’s a rhythm. No measuring. Just mix, drop, fry, and smile. She says you can’t mess it up if you’re thinking of someone you love while making it.”
Panikeke are often served alongside koko Samoa, creating the perfect balance of bitter and sweet. Whether made for funerals, birthdays, or lazy Saturdays, they carry the same message: joy, simplicity, and togetherness.
Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Pinch of salt
- Water or milk
- Optional: mashed banana or other fruit
- Oil for deep frying
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Spotlight on Ingredients & Smart Swaps
The base batter is forgiving. Use plain flour, sugar, and baking powder—plus water or milk for moisture. Some families add vanilla or a pinch of cinnamon for extra warmth.
For banana panikeke (a fan favorite), use overripe bananas mashed into the batter. You can also try adding mashed sweet potato or pumpkin for a seasonal twist.
Fry in neutral oil (like canola or sunflower) for a clean flavor. For best results, make sure the oil is hot enough to puff but not burn—medium-high is usually ideal. We break down oil temp tricks in the premium guide.
How to Make Panikeke
- Mix flour, sugar, baking powder, salt, and optional flavorings in a bowl.
- Gradually add water or milk, stirring until a thick, dropable batter forms.
- Optional: fold in mashed banana or other soft fruit.
- Heat oil in a deep pan or pot. Drop spoonfuls of batter into the hot oil.
- Fry until golden brown on all sides, turning as needed. Drain on paper towels.
- Serve hot—plain, dusted with sugar, or dipped in koko Samoa.
Serving Suggestions
- Dip into hot koko Samoa for a nostalgic Samoan breakfast.
- Serve with a dusting of icing sugar or cinnamon-sugar.
- Stack in towers for parties or serve on banana leaves for traditional flair.
Make-Ahead Tips & Storage
Panikeke are best eaten fresh, but you can make the batter ahead and refrigerate for a few hours. Reheat leftover fritters in the oven or air fryer to regain some crispness. For freezer-friendly banana panikeke tips, check our Samoan Delights e-book.
Frequently Asked Questions
Why are my Panikeke raw in the middle?
The oil might be too hot—cooking the outside too fast. Adjust heat and fry in smaller batches. We cover oil depth and timing in our troubleshooting chart.
Can I bake instead of fry?
You can, but the texture will be more muffin-like. We include a baked panikeke variation in the e-book version of this recipe.
How do I get them round?
Use a small scoop or two spoons to shape, and keep oil at steady heat. Full technique tips are in our downloadable visual guide.
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