Breakfast
Panikeke (Cook Islands Coconut Fritters)
Ingredients
- - 500g (4 cups) plain flour
- - 2 tbsp sugar
- - 2 tsp baking powder
- - 1/2 tsp salt
- - 250ml (1 cup) coconut cream
- - 250ml (1 cup) water
- - 1 large egg
- - Vegetable oil, for deep-frying (about 500ml / 2 cups)
Method
- Sift the flour, sugar, baking powder and salt into a large bowl.
- Whisk the coconut cream, water and egg together in a jug.
- Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms. Rest for 15 minutes.
- Heat the oil in a deep pot to 180C (350F).
- Drop tablespoons of batter into the hot oil, frying in small batches for 2-3 minutes per side until golden brown.
- Lift out with a slotted spoon and drain on kitchen paper.
- Serve warm, dusted with a little extra sugar if desired.
Introduction: Panikeke are deep-fried coconut-milk fritters eaten across the Cook Islands as a morning staple, often sold warm from roadside stalls and home kitchens alike.
Cultural Background: Panikeke are deep-fried coconut-milk fritters eaten across the Cook Islands as a morning staple, often sold warm from roadside stalls and home kitchens alike. They reflect the islands' reliance on coconut in nearly every dish, and are commonly enjoyed with tea for breakfast.
Tips: Keep the oil temperature steady; if it's too hot the fritters brown before the centre cooks.
Variations: Some households add mashed ripe banana to the batter for a sweeter, softer fritter. Naturally vegetarian.
Storage: Store cooled fritters in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan or oven at 160C (320F) for 5 minutes to restore crispness.
Nutrition: Approx. 210 kcal per fritter, 9g fat, 28g carbohydrate, 3g protein.
FAQs
Q: Can I make the batter ahead?
A: Yes, it keeps well covered in the fridge for up to 12 hours.
Q: Are these vegetarian?
A: Yes, as written they are vegetarian.