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Adults and kids alike will love these yummy fritters from teens Emily & Lyla Allen (known as "The Kitchen Twins"). As the twins say, they are so good, they render them "speechless!" They're great for breakfast, snacks or dessert and can be made ahead of time and then reheated when needed. Try them with whatever fruit you like, fresh or frozen. 

Pro Tip from The Kitchen Twins: You can swap out the all-purpose flour with gluten-free options, such as oat flour. To make your own oat flour, blend old-fashioned oats in a high-speed blender until you get a flour-like consistency. Easy! 

For another recipe from The Kitchen Twins, check out their Spring Onion, Dill & Feta Fritters with Creamy Feta Sauce


For the Honey-Cinnamon Glaze:
  • ¼ cup honey
  • 1 teaspoon cinnamon
For the Fritters:
  • 1 cup unbleached all-purpose flour or gluten-free flour (see Tip)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 egg, beaten
  • ½ cup canned full-fat coconut milk (shake well before opening)
  • 10 large strawberries, hulled and diced
  • 1 ½ cups vegetable oil, for frying


Serves: Makes 12


For the glaze, in a small bowl, mix together the honey and cinnamon and set aside.

For the fritters, in a medium bowl, mix together the flour, sugar, baking powder and cinnamon. Add the egg and coconut milk and stir well. The batter will be thick. Next, add the strawberries and stir until the fruit is well-distributed.

Heat the oil in a large pot (using a large pot will reduce the splattering) over medium heat until sizzling hot, but not smoking. Carefully add tablespoon-size portions of the batter, working in batches as needed.

Let the fritters brown for about 2 minutes. Use a slotted spoon to flip them and fry until they are cooked through, about 2 minutes more. (As the fritters cook, they'll turn a nice dark brown.)

Carefully remove the fritters from the oil and place them on a paper towel-lined platter. Drizzle the fritters with the honey-cinnamon glaze.