I think my wife might move this recipe to my “deep-fried vegetables are kind of vegetarian” category. It also meets the College Cookbook Project criteria as you use over-ripened bananas. So either don’t through away the mushy ones or get them on the cheap from a local grocer who needs to get rid of them.
3/4 cup or 180 grams of plain flour
½ ts baking powder
pinch of salt
1 pound or 500 grams of slightly overripe bananas, mashed
2 cups of desiccated coconut (optional)–Dried coconut will work as a substitute. If you find this make the recipe too sweet go for the unsweetened variety.
oil for deep frying
Sift flour, baking powder and salt. Add mashed bananas and mix well into a soft batter.
Heat oil in a wok until hot and drop tablespoonful of batter in. Remove with slotted ladle when golden brown and drain on absorbent paper.
For those who prefer this to be a little sweeter, coat the banana balls with icing sugar or cinnamon sugar.