Burmese-style Coconut Fritters

Ingredients

While the original Colombian Buñuelos are made with cheese and cornmeal, Burmese-style Coconut Fritters are adapted to the Burmese cuisine by replacing the cheese and cornmeal with freshly grated coconut and rice flour. The use of coconut milk and aromatic spices further enhances the tropical flavors of the fritters, giving them a distinct Burmese twist. We alse have the original recipe for Buñuelo, so you can check it out.

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• Vegetable oil, for frying Vegetable oil, for frying
• Palm sugar syrup, for serving (optional) Palm sugar syrup, for serving (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 27g, 12g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the freshly grated coconut, rice flour, coconut milk, granulated sugar, baking powder, salt, and ground cardamom. Mix well until a thick batter forms.
2. 2.
   Heat vegetable oil in a deep pan or pot over medium heat.
3. 3.
   Drop spoonfuls of the batter into the hot oil, making small fritters. Fry them in batches, ensuring they have enough space to cook evenly.
4. 4.
   Fry the fritters until they turn golden brown and crispy, flipping them occasionally for even cooking. This should take about 3-4 minutes.
5. 5.
   Once cooked, remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Burmese-style Coconut Fritters warm as they are or drizzle them with palm sugar syrup for added sweetness.

Treat your ingredients with care...

• Freshly grated coconut — Ensure the coconut is freshly grated for the best flavor and texture. If using packaged grated coconut, make sure it is unsweetened.
• Rice flour — Use fine rice flour for a smooth batter. If unavailable, you can grind regular rice in a blender or food processor until it reaches a fine consistency.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon or nutmeg to the batter.
• Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.
• If the batter is too thick, you can add a little more coconut milk to achieve the desired consistency.
• Serve the fritters immediately after frying for the best texture.

Serving advice

Burmese-style Coconut Fritters are best enjoyed warm. Serve them as a delightful snack or dessert. They can be served on their own or with a drizzle of palm sugar syrup for added sweetness.

Presentation advice

Arrange the golden Burmese-style Coconut Fritters on a serving platter or plate. Sprinkle some powdered sugar on top for an elegant touch. Serve them alongside a small bowl of palm sugar syrup for dipping or drizzling.