Banana fritters in coconut batter

Banana coconut fritters_TF
 N ame: Banana coconut fritters
Eaten in: Thailand
Foodie: Linda

Some days, you just have to make a whole plate of  banana fritters to eat all by yourself… Or you can at least convince yourself that you do. Frankly, I made this recipe because I had all the ingredients at home and I was looking for a way to combine them in a fun way. Thailand is my most favored destination when it comes to coconut dishes and it did not disappoint.

Banana coconut fritters

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Hot
From book Asian Flavors


  • 2 bananas ((slightly underipe so they stay firm when cooked), peeled and cut into 2-inch)
  • 1 cup all-purpose flour ( + extra for dusting)
  • 1/2 ground ginger
  • 4 tablespoons superfine sugar
  • 1 cup coconut milk
  • peanut oil (for deep frying)


1. Sift the flour and ginger into a bowl and stir in the superfine sugar. Make a well in the center of the dry ingredients and pour in the coconut milk.
2. Whisk to make a smooth batter, and then set aside for 30 minutes
Heat the peanut oil to 350F for deep-frying
3. Dust the banana with flour, dip in the batter until coated, and deep-fry in batches for two or three minutes until golden and crisp.
4. Drain on a paper towel and serve scattered with shredded young coconut or desiccated coconut


Pineapple rings can be substituted for the bananas. If using canned pineapple, drain it well and bloat away any juice with a paper towel before coating with the batter


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