HEAT 1 1/2 inches canola oil in heavy large saucepan over medium heat to 350°F. Combine flour, banana, coconut, lime juice, sugar, baking powder and salt in medium bowl. Beat with electric mixer on medium speed until banana is mashed and thoroughly blended into flour.
WHISK egg yolks and cream of coconut in small bowl until blended. Add to flour mixture, beating until just combined.
DROP batter by 1 Tbsp. metal scoop into hot oil. Cook 2 1/2 to 3 minutes or until deep golden brown, turning often. Drain on paper towels. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm, drizzled with sweetened condensed milk, if desired.
Banana Coconut Fritters
Cook Time: 5 Min
Yield: 3 Servings
Ingredients
Crisco® Pure Canola Oil
1 C. all-purpose flour
1 C. thinly sliced banana
1/4 C. sweetened coconut flakes
2 Tbsp. fresh lime juice
1 Tbsp. sugar
1/2 tsp. Clabber Girl® Baking Powder
1/8 tsp. salt
2 large egg yolks
1/4 C. cream of coconut
Powdered sugar
1 (14 oz.) can sweetened condensed milk
Directions
HEAT 1 1/2 inches canola oil in heavy large saucepan over medium heat to 350°F. Combine flour, banana, coconut, lime juice, sugar, baking powder and salt in medium bowl. Beat with electric mixer on medium speed until banana is mashed and thoroughly blended into flour.
WHISK egg yolks and cream of coconut in small bowl until blended. Add to flour mixture, beating until just combined.
DROP batter by 1 Tbsp. metal scoop into hot oil. Cook 2 1/2 to 3 minutes or until deep golden brown, turning often. Drain on paper towels. Cool 5 minutes. Sprinkle with powdered sugar. Serve warm, drizzled with sweetened condensed milk, if desired.
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