Recipe: Coconut Banana Fritters

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I don’t usually pick my Friday afternoon snacks based on Prince William’s and the Duchess’ eating habits, but this week I couldn’t help myself. The royal couple were fed these amazing fritters during their stay in Tuvalu.

What an endorsement.

If they’re good enough for royalty, they are good enough for me.

A beach at Funafuti atoll, Tuvalu, on a sunny day. Photo by Stefan Lins.

A beach at Funafuti atoll, Tuvalu, on a sunny day. Photo by Stefan Lins.

Trust me on this: each bite will transport you to magical Tuvalu, way out in the Pacific, where the sun shines brightly, the water sparkles like a smile, and every day feels like a vacation.

They are indulgent in the most unapologetic way possible.

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The fritters contain many local ingredients, most notably coconut and bananas.

Not just any bananas, my friends. These are nice, ripe, bananas.

After a quick dip in bubbling oil, the fritters emerge soft in the middle and crisp and nut-brown on the outside.

A heavy dusting of powdered sugar later and they become the perfect tropical doughnut.

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Makes 8 large, 12 small

Ingredients:

Vegetable oil, for frying
2 ripe bananas, rough chopped

For the batter:

1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup unsweet shredded coconut
2 tablespoons sugar
1/2 tsp baking powder
good pinch salt
1 egg
1/2 cup coconut milk, or as needed

Garnish:

A heavy dusting of confectioners’ sugar

Method:

In preparation for making this recipe, I highly suggest you dance with royalty.

Now, for the… serious… work.

Fill a large pot or high sided skillet halfway with vegetable oil. Heat to 375F.

Meanwhile, whisk together the batter ingredients.

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Add the chopped bananas and mash together with a potato masher or similar.

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When the shimmering oil reaches 375F, scoop some of the batter into the hot oil. Be careful not to splash. I used an ice cream scoop and laid it down in the oil briefly while releasing the batter.

Fill the scoop all the way for large fritters, halfway for small.

TIP: If you’d like the fritters more golden in color, make your fritters small. Small ones cook quicker on the inside, so the outside won’t brown as much.

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Fry until deep golden brown, turning as needed.

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When done, place them on paper towels to absorb excess oil.

Dust with powdered sugar, and serve immediately.

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Enjoy with a smiggle.

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(In lay terms, that’s a smile/giggle.)

Finish them off while embracing a new daydream: the possibility of a leisurely afternoon boat ride!

Beach of Funafuti Atoll, Tuvalu. Photo by Mrlins.

Beach of Funafuti Atoll, Tuvalu. Photo by Mrlins.

Count me in for a short ride (my sea legs aren’t very strong).

What about you?

 

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Comments

  1. Oh my gosh! Those look soooo good! Maybe I should plan my afternoon snacks around what Prince William and Dutchess Catherine eat more often! Thanks for adding yet another stop to my RTW adventure I will take one day!

  2. How did I miss this recipe? I am in a mood for something coconutty:), and that looks great. In Poland, my mother uses shredded apple instead of banana. And it’s delicious as well. Yum!

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