Banana-Coconut Fritters

I first created these as a change from Appelbeignets for New Year’s Eve. The fritters use the same dough, spiked with some coconut, so you basically only make one batch of dough to start with.

Ingredients:

For the batter:

  • 250gr all-purpose flour
  • 15gr sugar
  • 3gr salt
  • 1/2 tsp baking powder
  • 100gr dessicated coconut
  • 2 large eggs
  • 110ml beer
  • 110ml milk
  • 15gr sunflower oil
  • 1/2 tsp vanilla extract
  • 5 bananas
  • sunflower oil (2 liter works best but depends on your pan, 5-6cm deep does the trick)

Recipe:

Make the batter: Combine the dry ingredients. Combine the liquid ingredients.
Combine the dry and liquid ingredients and mix, but do not overmix. Small lumps are fine.
Cover the bowl and leave to rest for an hour.

Meanwhile, heat the sunflower oil to 180-190°C.
Cut each banana lengthwise into 5 pieces.

Drag a piece of banana through the batter and drop it into the oil. Be careful for fritters falling into the oil as the oil will be burning hot. My method is to use 2 forks to coat the banana, then place the banana on one fork, prick it with the other and move it to the pan horizontally. Then when tilting the fork up, the banana slides gently and easily off the fork prongs. I bake approximately 6 at a time (I am not fast enough to get more in before I need to flip the first ones anyways), but it depends on the size of your pan. Do not overcrowd the pan as it may cause the fritters to stick together, but it will definitely drop the temperature of the oil a lot, which results in the fritters taking longer to crisp up, which will cause them to absorb more oil and becoming quite oily. Flip them over once the bottom is nicely browned (if you can, mine seem to decide themselves how they want to lay in the oil).
Take them out of the pan with a slotted spoon and drain on kitchen paper. If not eating immediately, space them out while cooling to avoid them getting squashed and becoming watery from the condensation as hot fritters are tossed on top each time.

Serve warm or cold, with powdered sugar, but they go great with whipped cream (with or without cinnamon) or ice cream as well.

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