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Feijoa Fritters

Feijoa Fritters

The beauty of this recipe is that it uses the WHOLE feijoa. No waste, no leftover skins, just some delicious little feijoa nibbles. Keeping the skin on adds a unique floral and citrusy flavour to these crispy, sweet, and soft in the middle feijoa fritters. We guarantee they won't last on the plate very long!

  • 6 large feijoas
  • 1 egg
  • 50g butter, melted
  • 3/4 cup milk
  • 1 cup self raising flour
  • 1/4 cup cornflour
  • oil for cooking (canola is a good option)
  • 1/4 cup caster sugar plus 1 tsp cinnamon

  1. Cut your feijoas into circles - try aim for around 1cm thickness. Yup, you can leave the skin on!
  2. In a large mixing bowl, whisk all your batter ingredients together until it forms a thick batter. 
  3. Pop your feijoas into the batter and coat generously.
  4. In a frying pan (or large saucepan) add your oil till around 1cm deep and heat over a medium heat. Make sure your oil doesn't get too hot (if you drop a little bit of your batter in there and it starts to bubble gently then it's perfect! If the oil starts to smoke then its too hot; turn it down and wait a while)
  5. Fry your feijoas in batches - once bubbles appear around the side of the fritter and the bottom is golden brown flip them over and cook the other side. Ours took about 2 minutes per side.
  6. Once cooked, drain on paper towel and keep making the other batches.
  7. In a large mixing bowl add your sugar & cinnamon. Throw your freshly fried fritters in there, toss them around until coated and enjoy!

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