Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 26, 2018

PLANTAIN AND COCONUT FRITTERS

Plantain and coconut fritters - a favourite teatime treat 200 grams plain flour / maida 2 tablespoons sugar2 overripe bananas (the […]
Plantain and coconut fritters - a favourite teatime treat

200 grams plain flour / maida 
2 tablespoons sugar
2 overripe bananas (the long green skin variety) mash well 
1/2 cup grated coconut 
1/2 cup milk mixed with 1/2 cup of water 
A pinch of salt 
1 teaspoon vanilla essence 
Oil for frying
Mix all the ingredients together to get a smooth thick batter without lumps. (Add a little more water if the batter is too thick). Heat oil in a deep pan till smoky. 
Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown. 
Sprinkle some coconut and powdered sugar on top.
Serve with Vanilla Ice Cream
Note: The same batter can be used to make fritters with other fruit as well such as pineapple, apples, strawberries, melon etc or just plain fritters as well
Article written by Bridget White-Kumar
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram