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!