Tuesday, April 29, 2014
I've been growing weary of my Banana Walnut Muffins (which I often alter and add mini chocolate chips instead of walnuts!). I've been making them frequently when I have overripe bananas. I just could not face making another batch today on my normal Tuesday cooking day. I had two very large, very overripe bananas (you'll see the recipe calls for 3 medium, these two would have been 3 medium). I went in search of something different to do with them.
Below is an adapted recipe from an Everyday with Rachael Ray for Banana Fritters. If you are not gluten-free, follow her recipe, no need for modifications.
Another recommendation I have is to heat up the oil while you are preparing the batter. If left to sit too long, the batter really GROWS! :) The recipe calls for a lot of baking powder. I thought it was too much at first, but, it makes sense with how light and airy these turn out!
The other alteration I made was using powdered sugar to finish vs. granulated. I prefer this to add some sweetness. I do believe that these would also make delicious pancakes!
1 Cup GF Flour Blend
2 Tbs Baking Powder (confirm it's a GF one, not all are!)
1/4 tsp Salt
2 Tbs Brown Sugar (I used only two, if you like sweeter, you could add more)
1/2 Cup Half & Half
1 egg, beaten
3 medium over-ripe bananas, mashed
Vegetable oil for frying
In a pot, start 1" of Vegetable Oil warming to 365 degrees (I used unrefined coconut oil, not extra virgin).
In a bowl, mix all dry ingredients together. Whisk in half & half and egg. Stir in mashed banana.
Drop tablespoons full of batter into oil, frying in batches. I put about 3 in at a time as I was using a small pot. Flip them over with you can see the browning on the edges. Allow to finish frying. Remove from oil and drain.
While the fritters are still hot, dust liberally with powdered sugar, this will allow the sugar to melt and become like a glaze on the fritters.
Enjoy. Rachael Ray's recipe says this serves 6. Not the way I eat them, it doesn't!!!! :) LOL!!! ENJOY!!!!!