Coconut Coated Banana Fritters

Coconut Coated Banana Fritters - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Crunchy Creamy and Incredibly Delicious!

There’s nothing quite like a banana fritter hot out of the fryer. Crispy on the outside and sweet and fluffy on the inside.

These banana fritters are the best I have ever tasted! A recipe influenced by my travels in Thailand. While they may seem like a bit of a treat, these banana fritters are pretty easy to make at home with a few simple ingredients. All you need are some ripe bananas, a little flour, and a few other ingredients. Then, simply fry the banana slices in hot oil until they are golden brown and crispy. Very cold sparkling water is the secret to that super crunch!

The result is a sweet and crunchy treat that is sure to please any banana lover. So next time you’re in the mood for something special, give my coconut coated banana fritters a try. You won’t be disappointed. Serve hot or warm with a drizzle of maple syrup or honey and a squeeze of lime or lemon.

Ingredients

2 bananas
½ cup – 75g all purpose (plain) flour, plus some for coating
¼ cup – 30g corn starch (corn flour)
½ tsp baking powder
½ teaspoon salt
¼ tsp cinnamon
⅓ cup – 120g cold sparkling water
1 ½ cups shredded coconut
Vegetable oil for frying
Maple syrup
1 lime

Steps

Step 1
For the bananas, score and remove skins, cut off ends (eat those) then cut into two pieces. Split each piece into two slices.
Step 2
In a mixing bowl, add corn starch, flour, baking powder, cinnamon, salt. Set aside.
Step 3
In a bowl or plate, place the shredded coconut and in another plate some all-purpose (plain) flour for coating.
Step 4
Meanwhile, place frying oil in a deep pan and bring to temperature at 340°F – 170°C
Step 5
For the batter, add the very cold sparkling water to your dry mix as you stir. Mix well but don’t over do it. (You want your batter as cold as possible, so do this step, just before frying).
Step 6
Coat the banana pieces in flour, dip into the batter and let any excess drip off, then place in shredded coconut and pack well so the coconut sticks to the batter.
Step 7
Place four at a time in frying oil and deep fry at 340°F – 170°C until golden brown and crispy. Drain and place on cooling rack for oil to drip.
Step 8
Serve hot with maple syrup and a lime cheek or wedge.

Great with vanilla ice cream!

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