Coconut and Banana Fritters


  • 150g (1 cup) self‐raising flour
  • ¼ tsp bicarbonate of soda
  • 150ml (1 cups) soda water
  • 40g (½ cup) desiccated coconut
  • Plain flour, to coat
  • 750ml (3 cups) peanut oil
  • 1 banana, peeled cut large pieces
  • Pure icing sugar, to dust


  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) pouring cream
  • 100g butter, chopped


  1. To make the caramel sauce, stir the sugar, cream and butter in a saucepan over medium heat for 4‐5 minutes or until smooth.
  2. Sift the self‐raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
  3. Spread coconut and plain flour over separate bowls.
  4. Heat oil in a medium saucepan over medium heat to 180ºC.
  5. Roll 3 pieces of banana in flour and shake off excess.
  6. Dip in batter then roll in coconut to coat. Carefully add to the oil. Cook for 1‐2 minutes or until golden.
  7. Transfer to a plate lined with paper towel.
  8. Dust the fritters with icing sugar. Serve with the caramel sauce

Ka hiahia pea koe ki

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