Banana Fritters in Coconut Batter

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    Avatar of Ryman



    Place the flour, sugar, coconut, sesame seeds, coconut milk and 60ml (1/4 cup) of water in a bowl and whisk to a smooth batter. Add more water if the batter is a little thick.
    Peel the bananas and cut in half, lengthways, cut the portions in half if the bananas are large.
    Fill a wok, or deep heavy-based saucepan one-third full of oil and heat at 180 degrees C (350 degrees F) or until a cube of bread browns in about 15 seconds. Dip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for about 4-6 minutes.
    Remove with a slotted spoon and drain on paper towels. Serve with the ice cream.


    100g (1/2 cup) glutinous rice flour
    60g (2/3 cup) desiccated coconut
    50g (1/4 cup) sugar
    1 tablespoon sesame seeds
    60ml (1/4 cup) coconut milk
    6 bananas
    Oil for frying
    Dairy-free ice cream, to serve

    Serving Size


    Prep Time

    10 mins

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      Banana Fritters in Coconut Batter

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