The time I made banana fritters

If you’re anything like me, you love banana bread but you are a little over it right about now. For the past few weeks we’ve made smoothie bags with the bananas, strawberries, and any other fruit we can’t eat before it goes bad. To date, we have more than enough frozen fruit ready for blending. So this week I decided to search out something different to do with our bananas.

I found a recipe for banana and coconut fritters in Gordan Ramsey’s Ultimate Home Cooking cookbook. Due to a mad pantry clean out (you can read about it soon), I knew I had desiccated coconut so I was about to get right to it.

Banana and Coconut Fritters

Ingredients

• 125g (1 cup) plain flour, sifted

• 1 tsp baking powder

• 75g (1/3 cup) caster sugar, plus extra for sprinkling

• 25g (1/4 cup) desiccated coconut

• Finely grated zest of 1 lime

• Pinch of salt

• 4 ripe bananas, peeled and mashed

Sift the flour and baking powder into a large bowl. Stir in the sugar, coconut, lime zest and salt.  Stir the mashed bananas into the dry ingredients, mixing until well combined. Cover the batter with cling film and chill for 15 minutes. 

Fill a large saucepan one-third full of oil and heat to 180c, or until a cube of bread dropped in the oil sizzles and turned golden in 30 seconds. 

Using a tablespoon, carefully drop 4 or 5 spoonfuls of the batter into the hot oil and fry for 2-3 minutes, until golden brown on both sides and cooked through. 

Lift out with a slotted spoon, drain on kitchen paper, and repeat with the rest of the mixture. 

Serve hot, sprinkled with a little sugar.

Wish you were here,

xoxo