Pan-fried persimmon cake

Overview

Those sweet soft persimmons are on the market again, and my husband particularly likes this fruit. In our country, this kind of soft and fluid persimmon is called baked persimmon, which means that the pulp inside has been roasted and the pulp is already liquid. This kind of persimmon is very sweet, and the persimmon cakes made with it are particularly delicious. When I was a child, we used to fry them here, and they couldn't be shaped. They were just scooped into a pan with a spoon and fried, and they were just lumps. I didn't use the frying method today, as that would have too much oil and is not in line with today's healthy eating concepts. I used the frying method. Because this kind of batter is very soft, difficult to shape, and easy to stick to the pan, I dipped the batter in grated coconut and then fried it so that it would not stick to the pan. Also, a layer of grated coconut on the surface is also very helpful in setting the shape. There is also an extra layer of coconut aroma, which makes the persimmon cakes more delicious.

Tags

• staple food
• home cooking
• old man
• cake
• winter recipes
• banquet dishes
• dinner
• coconut
• flour
• soft persimmon

Ingredients

Steps

1. 1 Clean the soft persimmons

   

2. 2 Peel and stir into a thin paste

   

3. 3 Add flour and stir into persimmon paste

   

4. 4 Use a spoon to put a spoonful into the grated coconut, and sprinkle some grated coconut on the surface. The batter is very soft, so this step is a bit difficult. If you are worried that it will be difficult to make, you can add some flour to the batter. The thicker the batter will be, the easier it will be.

   

5. 5 Put it in the frying pan, adjust the shape and fry over low heat.

   

6. 6 When one side is golden, turn it over and fry until both sides are golden

   

7. 7 The fried persimmons are sweet and soft, very delicious