Sunday, December 1, 2013

Banana Coconut Fritters


I have been trying to work my way up to making "Cronuts", (croissant-donuts), for the last couple months and have been putting it off. I decided that maybe I should try something less involved to practice deep frying. Jess was watching the food network and saw a quick donut-fritter recipe on one of Gordon Ramsey's shows and we figured this would be a good starter donut. We did not have all the ingredients but made it work with what we had. We ended up with awesome "Timbit" sized Banana Coconut Fritters that we devoured for breakfast on a Sunday morning.

Cooking away
My failed attempt...










 Ingredients:
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/3 cup brown sugar
  • ¼ cup desiccated coconut 
  • Pinch of salt
  • 2 large bananas
  • Grape seed oil for frying (I didn't have enough so i had to mix it with canola oil)
  • Powdered sugar and cinnamon for serving 


Directions:
  1. Sift flour & baking soda in one large bowl.
  2. Stir in the sugar, coconut, and salt.
  3. Mash the bananas and stir into the dry ingredients.
  4. Cover with cling wrap and chill in the fridge for 15 minutes – the baking powder will help it fluff up slightly for the desired batter texture.
  5. Fill a Dutch oven or large saucepan with the oil and heat. You want enough oil so that the dropped dough is completely submerged, (it is ready when a cube of bread dropped in the oil sizzles and turns golden in 30 sec.)
  6. Using a spoon carefully drop the batter into the hot oil and fry for 2-3 minutes, until golden brown on both sides and cooked through.We used a melon baller to scoop the dough in. Jess, was obviously way better than me because mine looked like demented funnel cakes.

 Lift out with a slotted spoon & drain on paper towel – this is where you can sprinkle them with sugar while they are still warm .


They had a perfect crust on the outside and the inside was fluffy and gooey from the banana. These would be great dunked in chocolate sauce or with chocolate ice cream.

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