Fried Dough Balls (Panikeke)
The Quirky Foodster Team
Ingredients
- Plain flour — 250 g (9 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Baking powder — 1 tsp
- Water — 180 ml (6 fl oz)
- Oil for deep frying
Method
- Combine the flour, grated coconut, sugar and baking powder in a bowl.
- Gradually add water, mixing to form a thick, smooth batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil and fry until golden and cooked through, about 3–4 minutes, turning occasionally.
- Drain on paper towels before serving warm.
Introduction: Small, golden fried dough balls flavoured with coconut, a sweet snack commonly enjoyed at gatherings across Niue.
Cultural Background: Fried dough treats like these appear at gatherings across Polynesia, the coconut worked into the dough reflecting the ingredient's constant presence in local cooking, whether savoury or sweet.
Tips: Keep spoonfuls a similar, moderate size so they all cook through evenly. Fry in small batches to maintain a steady oil temperature.
Variations: Add a pinch of ground cinnamon or nutmeg to the batter. Dust with a little extra sugar just before serving.
Storage: Store cooled dough balls in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes to restore some crispness.
FAQs:
Q: Can I use desiccated coconut?
A: Yes, though fresh grated coconut gives a moister, more flavourful result.
Q: Are these very sweet?
A: They have a moderate sweetness typical of a fried snack, not as rich as a full dessert.
- Plain flour — 250 g (9 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Baking powder — 1 tsp
- Water — 180 ml (6 fl oz)
- Oil for deep frying
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