Ela Ada Coconut Banana Fritters (Print View)

Sweet coconut and banana wrapped in soft rice flour, golden on the outside—ideal for dessert or snack time.

# Components:

→ Dough

01 - 1 cup rice flour
02 - 1/4 teaspoon salt
03 - 3/4 cup hot water

→ Filling

04 - 1 cup grated fresh coconut
05 - 2 ripe bananas, mashed
06 - 1/3 cup grated jaggery or brown sugar
07 - 1/2 teaspoon cardamom powder
08 - 1 tablespoon chopped cashews (optional)
09 - 1 tablespoon raisins (optional)
10 - Pinch of salt

→ For Cooking

11 - 2 tablespoons coconut oil or neutral oil, for frying

# Preparation Steps:

01 - In a mixing bowl, combine rice flour and salt. Gradually add hot water, stirring until a soft, pliable dough forms. Cover with a damp cloth and set aside.
02 - In a saucepan over medium heat, combine grated coconut, mashed bananas, jaggery, cardamom powder, cashews, raisins, and a pinch of salt. Cook for 3–4 minutes, stirring, until the mixture thickens and the jaggery melts. Remove from heat and let cool.
03 - Divide the dough into 8 equal balls. Flatten each ball into a 4-inch circle on a piece of banana leaf or parchment paper, about 1/4-inch thick.
04 - Place 2 tablespoons of filling in the center of each circle. Fold over to create a half-moon shape and press the edges to seal. If using banana leaves, fold the leaf over the dough parcel.
05 - Heat a non-stick skillet over medium heat. Add coconut oil. Place the parcels (with or without leaves) seam-side down and cook for 2–3 minutes per side, until lightly golden and crisp at the edges. Remove leaves before serving, if used.
06 - Serve warm as a snack or dessert.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Perfect blend of traditional technique with modern presentation
02 -
  • Can be made ahead and reheated in a dry skillet for convenience
  • Each fritter contains approximately 165 calories
03 -
  • When working with rice flour dough, keep your hands slightly damp to prevent sticking. The dough can become tacky as it cools, so work relatively quickly or keep it covered with a damp cloth between handling.
  • For the perfect texture, make sure your water is properly hot when forming the dough—this partial cooking of the rice flour creates the ideal elasticity. And finally, don't overfill your parcels or they may burst during cooking, aim for about 2 tablespoons of filling per fritter for the perfect ratio of dough to filling.
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