With my husband on a grain free diet as of the past two weeks, because of his seasonal allergies, my cooking for my family has changed somewhat. We're eating largely grain free, but for some meals I make my husband a grain free meal, and make the rest of the family something with gluten free grains. But desserts I don't feel like making twice. And most of the time, I don't feel like cooking twice. So grain free it is.
And we're refined sugar free, and dairy free, and I really try to make everything egg free as well. So that makes cooking fun.
I mean, it can be hard, but it's also fun for me to experiment in the kitchen and come up with new yummy foods that fits the necessary criteria and are also cheap.
These banana fritters are like a cross between sweet pancakes and donuts. You can serve them either for breakfast or as a dessert- I prefer dessert. If you want to fancy them up for dessert, try drizzling them with a chocolate sauce or with healthy homemade powdered sugar.
They're vegan, gluten free, sugar free, grain free, etc... and pretty easy as well. They're also made with overripe bananas, the more overripe the better, which I buy from the reduced rack in the grocery store for a fraction of the price of regular bananas. It's a fun alternative to banana bread. And trust me, you won't miss the sugar one bit!
If you don't mind eggs or grains, you can play around with this recipe- it's just a general guideline that can be adjusted- I've made banana fritters with eggs and rice flour before.
P.S. In case you were wondering, my husband's allergies have been much, much, much better this season, and he feels wonderful in general on this strict diet. :-D
2 cups mashed overripe bananas
1/2 cup potato, tapioca or corn starch or other flour
3/4 cup ground flax seed or 1-2 eggs
1 pinch salt
1 tsp cinnamon
1/2 tsp nutmeg
Oil for frying
1. Mash the bananas very, very well so as few clumps as possible remain.
2. Mix the bananas with the ground flax seeds and starch. If you're using flour instead of starch and egg instead of flax seeds, first add the flour, then add in an egg or two. If it's very runny, add more flour to thicken a bit.
3. Add the rest of the ingredients other than the oil.
4. Heat up the oil in a deep fryer, or just put a layer of oil in a pot (I use my cast iron skillet). Don't make the oil too hot or it will burn the fritters, but don't leave it too cold or it will get saturated with oil.
5. Drop spoons full of batter into the oil. When browned, flip over to the other side. This is the hardest part of the recipe, as these don't like to flip over easily. You may find using two spoons or forks to be easiest.
6. When browned on both sides, remove from the frying pan and lay on a cloth napkin or towel (or paper towel) to absorb the excess oil.
7. Ideally serve 15 minutes after you make these, so they're still warm, but they've cooled down enough to solidify a bit more.
Ever have banana fritters? Does this look like a recipe you'd try out?