3 ripe bananas, mashed 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg, lightly beaten 1 cup coconut milk 1 tablespoon coconut rum (optional) 1 1⁄2 cups panko breadcrumbs 1 cup shredded coconut Coconut oil for frying (or canola oil)
In a large bowl, mix together the mashed banana, flour, sugar, baking powder and salt.
Stir in the egg, coconut milk and rum (if using). Mix well until thoroughly combined.
Place the panko crumbs in one shallow bowl and the shredded coconut in another shallow bowl.
Use a small ice cream scoop to form balls of batter. Roll the balls in the panko crumbs first, then the shredded coconut to coat evenly.
In a skillet over medium heat, heat about 1⁄4 inch of oil. Fry the fritters in batches about 1-2 minutes per side, until golden brown.
Drain on a paper towel lined plate.
Dust with powdered sugar and serve warm. Enjoy!