Description
Crispy coconut Goolgoolas are golden fried treats with a touch of spice. Perfect for serving with afternoon tea.
Ingredients
Units
Scale
- 500 g self-raising flour
- 1 1/2 tsp ground cardamom
- 200 ml desiccated coconut
- 750-800 ml cold milk (add slowly until batter is right)
- 3/4 tsp salt
- 1 cup sugar
- Oil, for deep-frying
Instructions
- In a large bowl, whisk together flour, cardamom, coconut, sugar, and salt.
- Gradually pour in milk, stirring until you get a thick, spoonable batter (it should hold its shape but drop off a spoon easily).
- Heat oil in a deep pot to 170–175°C (340°F).
- If you don’t have a thermometer, test with a small drop of batter; it should sizzle and rise slowly to the top.
- Using a tablespoon, drop small scoops of batter into the hot oil, frying in batches so they don’t overcrowd.
- Cook until golden brown and crisp, turning to brown evenly, about 3–4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Best enjoyed warm, but you can store cooled Goolgoolas in an airtight container for up to 2 days.
Notes
Prepared, tried, and tested by Ureshani
