Grit Blogs > Healthy Harvest Baking

Persimmon Fritters

Malorie DavisPart of living a sustainable lifestyle is sharing with your neighbor. With that of course, come gifts from thy neighbor. For a number of reasons, it’s nice to know you can count on the people close to you. I am starting to grow my own here in California after relocating from Wyoming, but I don’t have it all. Persimmons are in season here, and several people I know have plenty. I would much rather take a basket of the season's finest from a neighbor or friend and repay them with treats, than buy the waxed and unripe persimmons from the grocery store.

I make a few different things with the nutrition-packed fruit, including chocolate chip cookies, but I also wanted to make something new and different. Maybe it was the large jar of coconut oil I had on hand, but somehow I landed on the idea of Persimmon Fritters. A good idea it was.

Much like an apple or peach fritter, the persimmons are diced and mixed into a simple batter. I chose to make mine gluten-free and the texture was spot-on. Persimmons make for a very rich and sweet fritter, so I like to enjoy them with a bit of tart jam. Also, you could add another fruit to balance out the flavor. Blueberries would be lovely. These fritters are incredibly easy and quick to throw together and they make a large amount. Perfect for sharing with neighbors.

Persimmon Fritters 

Persimmon Fritters

1  3/4 cup brown rice flour
1/4 cup cornstarch
1/3 cup raw honey
1 tablespoon baking powder
1  1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground or fresh ginger
2 eggs
3/4 cup milk or almond milk
1 teaspoon pure vanilla extract
2 tablespoons oil or melted butter
2 cups persimmons, peeled and diced small
Coconut oil for frying
Maple syrup or confectioners' sugar for serving

  • In a large pot, heat enough coconut oil for the fritters to be submerged, over medium heat.

  • While the oil is heating up, combine all ingredients in one bowl thoroughly, folding in the persimmons last.

  • Using a spoon or an ice-cream scoop, drop spoonfuls of the batter into the oil. Do 3 or 4 fritters at a time, careful not to overcrowd the pot.

  • Fry for 1 minute, then flip the fritters over and fry for another minute, or until both sides are golden brown.

  • Remove fritters from the oil and drain on a towel.

  • Repeat, using all of the batter.

  • Brush each fritter with maple syrup before serving, or dust with confectioners' sugar.

  • I like to serve mine with pomegranate or plum jam.