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.
| Servings |
| 12 small 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.
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Ingredients
- vegetable oil , for frying
- 2 bananas (very ripe, rough chopped)
For the batter:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup shredded coconut
- 2 Tbsp sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 1 large eggs
- 1/2 cup coconut milk , or as needed
Garnish:
- powdered sugar , for dusting
Servings: small fritters
Units:
Instructions
- Fill a large pot or high sided skillet halfway with vegetable oil. Heat to 375F.
- Meanwhile, whisk together the batter ingredients. Add the chopped bananas and mash together with a potato masher or similar.
- 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.
- Fry until deep golden brown, turning as needed.
- When done, place them on paper towels to absorb excess oil. Dust with powdered sugar, and serve immediately.