A slightly unripe papaya, whose skin is greenish-yellow or greenish-orange is best for making papaya fritters. The fritters can also be cooked on a griddle, like a pancake.
Best enjoyed with a hot cup of coffee 🙂
- 1 papaya, skinned and seeded
- 1 tsp ground cinnamon
- 2 tbsp rum
- 150g plain flour
- 1/2 tsp baking powder
- 2 eggs, separated
- 1 tbsp corn oil
- Halve the papaya lengthwise.
- Slice the fruit into crescents of about 0.5cm thick.
- Put them in bowl and add the cinnamon and rum.
- Mix well with a spatula and leave the fruit slices covered for about 30 minutes.
- Sift the flour and baking powder into a mixing bowl.
- Add the salt, egg yolks and oil and beat the mixture till smooth. Gradually stir in the beer. Whisk the egg white till light and stiff and fold into the flour mixture quickly.
- Heat the oil for frying. Dip each slice of papaya into the batter, ensuring that it’s well coated.
- Deep fry the papaya fritters till they’re golden brown. Drain well on a kitchen towel.
If you can afford the calories, dust the fritters with icing sugar (using a sieve) before serving. The papaya fritters taste better when they’re hot. The same batter can be used to make apple or pear fritters.