Coconut Banana Fritters (Tuvalu)

The fritters contain many local ingredients, most notably coconut and bananas. After a quick dip in bubbling oil, the fritters emerge soft in the middle and crisp and nut-brown on the outside. A heavy dusting of confectioners' sugar later and they become the perfect tropical doughnut.

vegetable oil, for frying
2 bananas (very ripe, rough chopped)

Batter:
½ cup all-purpose flour
½ cup cornstarch
¼ cup shredded coconut
2 Tbsp. sugar
½ tsp. baking powder
1 pinch salt
1 large eggs
½ cup coconut milk, or as needed

Garnish:
confectioners' sugar, for dusting

Fill a large pot or high sided skillet halfway with vegetable oil. Heat to 375F.
Meanwhile, whisk together the batter ingredients. Add the chopped bananas and mash together with a potato masher or similar.

When the shimmering oil reaches 375°F, scoop some of the batter into the hot oil. Be careful not to splash. I used an ice cream scoop and laid it down in the oil briefly while releasing the batter. Fill the scoop all the way for large fritters, halfway for small.

Cook's Notes: If you’d like the fritters more golden in colour, make your fritters small. Small ones cook quicker on the inside, so the outside won’t brown as much.

Fry until deep golden brown, turning as needed.

When done, place them on paper towels to absorb excess oil. Dust with confectioners' sugar, and serve immediately.

Makes 8 large or 12 small fritters.