1 medium-sized dry coconut (600 g)
1 warm cup of water (240 ml)
1 pinch of salt
1/2 cup of sugar (180 g)
2 cups of tapioca flour (390 g)
3 cups of oil (720 ml for frying)
1/3 cup of sugar mixed with 2 spoons of cinnamon
1 medium-sized dry coconut (600 g)
1 warm cup of water (240 ml)
1 pinch of salt
1/2 cup of sugar (180 g)
2 cups of tapioca flour (390 g)
3 cups of oil (720 ml for frying)
1/3 cup of sugar mixed with 2 spoons of cinnamon
Break the coconut, remove the pulp, crack and cut into pieces
Blend in a blender, add warm water and grind
Place this mixture in a medium bowl, add salt, sugar, and 1 1/2 cups of tapioca flour (295 g) and mix well
Let it rest for about 5 minutes
In a medium pan, heat the oil over medium heat
Using your hands, take small pieces of the tapioca dough and shape into croquettes approximately 5 cm long
Coat them with the remaining tapioca flour
Fry the fritters in batches until they are golden brown (about 5 minutes each time)
Remove with a slotted spoon and let excess oil drain on paper towels
Serve the student's fritters still warm, sprinkled with sugar and cinnamon
Arrange on a platter and serve immediately
150 calories per serving
Note: Serve with coffee or liquor.
