…and we’re taking a break from our regularly scheduled program.
…to bring you BANANA FRITTERS!
Lately, I’ve been posting a lot of grain-free recipes. Truthfully, I’ve been eating grain-free for weeks now. Honestly, it’s improved my energy levels, digestive health, and has kept me satisfied. But I did need to take a teensy little vacation from this, just so I could try this recipe. You see, I was watching The F Word on BBC America, and Gordon Ramsay did his little bit where he shows the viewers how to make his dessert. (This is the part that always makes you wish they gave out free samples through the television.) On this particular episode, he made these banana fritters. (Watch it here) The recipe seemed pretty easy, and to my delight, was already gluten-free.
I figured this was serendipity, and so I made sure we had bananas for the following weekend, and set off to make a little treat. I already had ice cream for the kids, and had just a little bit of dairy-free coconut ice cream in the freezer for me. The rest was a breeze – making a batter, heating up oil, and frying these fritters took only a few minutes. And then, it was dessert time.
These babies were tasty. While they weren’t a favorite of the kids (the banana flavor was too strong, I think), I loved them. I just about had to tie my hands back to keep from eating more than my fair share. I loved the Chinese five-spice, sesame seeds, and of course, the gooey banana center. They’d be an ideal special occasion treat, as they were for us. I’d love to convert them to grain-free – although I’ve never tried to fry with coconut flour or almond flour. Might have to experiment, although I’m not much of a deep-fryer!
Banana Fritters, adapted from The F Word
5-6 large bananas (ripe, but firm)
120 grams sweet white rice flour
120 grams tapioca starch
4 tablespoons sesame seeds
1 teaspoon Chinese five-spice powder
1 scant teaspoon fine sea salt
2 tablespoons coconut palm sugar
250 milliliters water
Vegetable oil for deep-frying
Vanilla ice cream and powdered sugar, to serve
Put the rice flour, tapioca starch, sesame seeds, five-spice powder, salt and sugar together in a bowl and whisk. Make a well in the center and pour in water. Whisk until incorporated and there are no longer lumps in the batter. Refrigerate while you prepare the bananas and heat the oil.
Heat 4 inches of oil in a deep pot (I used a small cast iron dutch oven) until it reaches 350 degrees. Peel the bananas and cut into 2-3 inch lengths. Dip 4-5 banana pieces in the batter and allow excess to drip off, and carefully lower into the oil. Fry, turning as needed, until outside is crisp and browned, about 3 minutes. Carefully remove with a slotted spoon and set on paper towels to drain. Repeat with remaining bananas.
Serve immediately, dusted with powdered sugar and with a scoop of vanilla ice cream.
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.