Coconut Banana Fritters
Irresistibly golden, crispy fritters with a wonderfully soft, sweet, melt-in-your-mouth centre. Ripe, fragrant banana blended with rich coconut milk and a hint of warm spice creates a tender interior, while the light batter fries up into a beautifully crisp, golden-brown exterior. Sweet, tropical, and utterly comforting — dusted generously with powdered sugar for that perfect finishing touch. Completely dairy-free, egg-free, and fully vegan! Pure joy in every bite!
Shared by jessy
Time
30 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Sweet Banana Base;
- 3 large very ripe bananas — spotty and sweet, peeled and mashed
- 3 tbsp full-fat coconut milk — thick portion from the top
- 2 tbsp coconut sugar or brown sugar — adjust to taste depending on banana sweetness
- #Dry Ingredients & Spices;
- 1½ cups all-purpose flour — or gluten-free flour blend if needed
- 1 tsp baking powder.. ¼ tsp ground cinnamon
- Pinch of fine sea salt — enhances all the lovely sweetness
- ½ cup desiccated coconut — unsweetened, for extra texture and tropical flavour
- #For Frying & Finishing;
- Neutral oil — such as coconut, canola, or sunflower oil, for deep frying
- Powdered icing sugar — for generous dusting
👩🍳 Instructions
- 1
Mash the banana: Peel the ripe bananas and place in a mixing bowl. Mash thoroughly with a fork until smooth and creamy — leave a few tiny chunks for lovely texture. The riper the banana, the sweeter and more fragrant your fritters will be!
- 2
Mix the wet ingredients: Stir in the coconut milk, coconut sugar, and desiccated coconut. Whisk gently until the sugar dissolves and everything is beautifully combined. The mixture should be thick, fragrant, and creamy.
- 3
Form the batter: Sift in the flour, baking powder, cinnamon, and salt. Fold gently with a spatula just until the flour disappears — do not overmix! A few small lumps are perfectly fine and actually preferred, as overmixing makes fritters tough. The batter should be thick and scoopable, not runny.
- 4
Heat the oil: Pour about 5 cm of oil into a deep pan or pot. Heat over medium heat until it reaches roughly 175°C — test by dropping a tiny bit of batter in; it should sizzle and rise gently to the surface without burning.
- 5
Fry the fritters: Carefully scoop generous tablespoons of batter into the hot oil — do not overcrowd the pan, fry in batches. Cook for 3–4 minutes per side, turning occasionally, until beautifully deep golden brown all over and crisp on the outside. Adjust heat if browning too fast.
- 6
Drain and serve: Remove fritters with a slotted spoon and place on paper towels briefly to drain excess oil. Transfer to a plate, dust generously with plenty of powdered sugar while still warm, and serve immediately — that's when they are crispiest and most delicious! Enjoy!