Coconut and Banana Fritters (Panikeke fai mo popo)

Name: Coconut and Banana Fritters (Panikeke fai mo popo)
Yield: 6
Cuisine: Tuvalu
Ingredients: Large Ripe bananas, mashed — 3; Shredded coconut — 80 g (3/4 cup); All-purpose flour — 150 g (1 1/4 cups); Granulated sugar — 2 tbsp; Baking powder — 1 tsp; Vegetable oil, for frying — 500 ml (2 cups)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Large Ripe bananas, mashed — 3
Shredded coconut — 80 g (3/4 cup)
All-purpose flour — 150 g (1 1/4 cups)
Granulated sugar — 2 tbsp
Baking powder — 1 tsp
Vegetable oil, for frying — 500 ml (2 cups)

Method

Mash the bananas well in a bowl.
Stir in the shredded coconut, flour, sugar and baking powder to form a thick batter.
Heat the oil to 170°C (340°F) in a deep pot.
Drop spoonfuls of the batter into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Drain on paper towel and serve warm.

Introduction: Sweet fritters combining mashed ripe banana and shredded coconut are a favourite informal snack in
Tuvalu, quick to prepare and using two of the islands' most abundant ingredients.

Cultural Background: Sweet fritters combining mashed ripe banana and shredded coconut are a favourite informal snack in
Tuvalu, quick to prepare and using two of the islands' most abundant ingredients. They are commonly
sold or shared informally around family gatherings and are especially popular with children.

Tips: Use very ripe bananas for the best natural sweetness and flavour. Fry in small batches so the oil temperature stays steady and the fritters cook evenly.

Variations: Add a pinch of ground cinnamon or nutmeg to the batter. Drizzle with a little kaleve or honey before serving. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.

Storage: Best eaten fresh; refrigerate for up to 1 day if needed.

Reheating: Reheat in a 180°C (350°F) oven for 5 minutes to re-crisp; avoid microwaving.

FAQs:

Q: Can dried coconut be used instead of fresh?

A: Yes, unsweetened dried shredded coconut works well and is often more readily available outside the Pacific.

Q: Why are my fritters browning too quickly on the outside?

A: The oil is likely too hot; lower the temperature slightly so the batter cooks through before the outside over-browns.