According to recipe developer Jessica Morone, these coconut banana fritters resemble banana donuts, banana zeppoles, or banana beignets. Despite your aversion to bananas, you may like them.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ cup sweetened shredded coconut
3 overripe bananas, mashed
2 eggs
2 tablespoons brown sugar
¾ cup coconut milk
Vegetable oil, for frying
Ingredient
Direction
In a Dutch oven or heavy-bottomed pot, add 1–2 inches of oil. Heat to 360–375 F on medium-high.
1
Mix the flour, baking powder, salt, ground cinnamon, and shredded coconut in a medium bowl while the oil heats.
2
Mix the mashed bananas, eggs, brown sugar, and coconut milk in a large bowl until smooth.
3
Mix the flour mixture with the wet ingredients until just combined.
4
After heating the oil, drop 4–5 scoops of batter into it with a large cookie scoop.
5
In approximately three to four minutes, cook the fritters, turning them as needed, until they have a golden brown color. c
6
A slotted spoon removes the fritters to a paper towel-lined plate. Repeat with 4–5 fritters until all are cooked.
7
Cool fritters for 5 minutes, then sprinkle with powdered or cinnamon sugar. Warm serve.