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
Print recipe
| 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 |
Ingredients
- 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)
Directions
| 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 |
Note
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
