Sweet Banana Corn Fritters

Photo by: Food Allergy Angie
An

by Food Allergy Angie

about 1 year ago

When summer temperatures are sky high, the last thing I want to do is heat up the house with the oven baked goods. But, we love allergen friendly sweets, so when I discovered this recipe for Sweet Banana Fritters, we knew we had a hot weather savvy treat!

Makes 16 - 20 fritters

Dry Ingredients:

  • 3/4 cups organic yellow cornmeal
  • 1/2 cup gluten free flour (I use Bob’s Red Mill Gluten Free Flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients:

  • 1 1/4 cup mashed bananas (3-4 bananas)
  • Egg replaced equivalent for 1 egg (I use Ener-G Egg Replacer)
  • 2 tablespoons milk alternative (I use So Delicious Coconut Milk)
  • Oil for frying
  1. In a medium bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then mix the wet ingredients into the dry and mix well.
  2. Pour enough oil into skillet for about 1/4” depth. Heat oil to medium heat. Using 2 T. of batter for each, gently place fritter batter in pan and cook 3-4 minutes until golden brown and slightly raised. Using spatula, gently flip and cook other side 2-3 minutes or until golden brown. Remove fritters from skillet and place on paper towel lined plate.
  3. Serve hot as a side dish, enjoy as a cookie or as a special pancake breakfast with maple syrup!
Edamam

Nutrition Info:

PER SERVING:

  • 72 calories
  • 4g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 76mg sodium
  • 9g carbohydrate (1g dietary fiber, 2g sugar)
  • 1g protein
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