Happy new week to Y’all, it’s another week let’s make it count! A new recipe is up today, I’m sharing how I make my coconut banana fritters, my kids love bananas, oh! I have never seen anyone that eats bananas like them. I remember when we were still living in Texas there was a woman that called them “small monkey”…lol. So, I bought some bananas which they didn’t finish and when we have soft or overripe bananas they won’t touch it. I hate to waste food, so anytime we have overripe bananas I usually to turn it to “something” we’ll all enjoy and this recipe is one of them I have some recipes which I posted that I used overripe bananas for you might want to check them out.
Coconut bananas fritters are simple, fluffy, delicious, are very easy to make. If you don’t like coconut you can make it without it. Let’s fry some fritters.
- 3 Ripe Banana Mashed/Puree
- 2 Egg Yolks
- ¼ Cup Whole milk
- 1 Cup All-purpose Flour
- ¼ Cup Shredded Coconut
- 2 Tablespoons Sugar
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ½ Teaspoon Salt
- ½ Teaspoon Vanilla extract
- ½ Teaspoon Nutmeg
- Oil for frying
- In a bowl, peel the bananas and mash or puree with a food processor.
- In another bowl, add flour, shredded coconut, sugar, baking powder, baking soda, salt, and nutmeg.
- In a cup add the milk
- Add the egg yolks
- Add the vanilla extract, and whisk.
Add the egg mixture to the mashed bananas.
Mix the dry and wet ingredients enough to incorporate. Set aside for about 5- 10 minutes.
- Heat oil in a fryer or a shallow pan over a medium-high heat, heat the oil to about 375 degrees F. You need to allow the oil to hot (not smoking hot).
- Scoop the banana batter into the pan and fry on both sides about 2 minutes until golden brown.
- Line a plate with paper towels, remove the banana fritters on the lined plate to drain.
- Continue the process until the batter is finished.
- Let it cool down and sprinkle some confectioner sugar over the coconut banana fritters.
Serve and enjoy!