Orange and Coconut Fritters are the aromatic version of the classic Fritters that are usually made at Carnival but for me, who has a particular sweet tooth for them, on other occasions as well. They are irresistible and one pulls the other, made by simply mixing the ingredients in a bowl and then fried.
Ingredients:
- 200g (1 2/3 cups) all-purpose flour
- 30g (1/3 cup) desiccated coconut
- 2 medium eggs
- 30g (2 tablespoons) granulated sugar
- 130ml (1/2 cup) milk, lukewarm
- Zest of 1 orange, finely grated
- 1 1/2 teaspoons baking powder
- 1 pinch of salt
For finishing:
- Vegetable oil for deep frying, as needed
- Desiccated coconut for coating, as needed
- Powdered sugar for dusting, as needed
How to make Orange and Coconut Fritters:
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually add the flour, whisking constantly to prevent lumps. If lumps do form, continue whisking vigorously until they disappear.
- Add the baking powder and whisk to combine. Stir in the grated orange zest.
- Gradually add the coconut flour, whisking continuously until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for 20 minutes.
Baking the Fritters :
- Gently stir the dough with a spatula to ensure even consistency.
- Heat the oil in a frying pan to 150°C (300°F). Use a kitchen thermometer to monitor the temperature for optimal results.
- Carefully drop spoonfuls of batter into the hot oil. Cook until lightly golden brown on both sides, ensuring the pancakes are cooked through.
- Remove the cooked pancakes from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Let them cool slightly before serving.
Bon Appétit!
