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Cut your feijoas into circles - try aim for around 1cm thickness. Yup, you can leave the skin on!
In a large mixing bowl, whisk all your batter ingredients together until it forms a thick batter.
Pop your feijoas into the batter and coat generously.
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)
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.
Once cooked, drain on paper towel and keep making the other batches.
In a large mixing bowl add your sugar & cinnamon. Throw your freshly fried fritters in there, toss them around until coated and enjoy!