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BANANA COCONUT FRITTERS RECIPE

1 year ago

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 BANANA AND COCONUT FRITTERS
This is a dish I discovered when I was travelling around Asia and it has since become a firm favourite. Asian food – certainly that of Thailand and Vietnam – uses almost no dairy products so this is basically their take on a milk- and egg-free pancake. It’s also a great way to use up any bananas that are turning black in the fruit bowl. As far as these fritters are concerned, the riper they are, the better!
banana coconut fritters recipe
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
banana coconut fritters recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift the flour and baking powder into a large bowl. Stir in the sugar, coconut, lime zest and salt. Stir the mashed bananas into the dry ingredients, mixing until well combined. Cover the batter with cling film and chill for 15 minutes.
  2. Fill a large saucepan one-third full of oil and heat to 180°C, or until a cube of bread dropped in the oil sizzles and turns golden in 30 seconds.
  3. Using a tablespoon, carefully drop 4 or 5 spoonfuls of the batter into the hot oil and fry for 2–3 minutes, until golden brown on both sides and cooked through.
  4. Lift out with a slotted spoon, drain on kitchen paper, and repeat with the rest of the mixture. Serve hot, sprinkled with a little sugar.

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