Banana corn Fritters (Gluten-free)

Bambú Clinic banana fritters recipe
¾ cup yellow cornmeal

½ cup all-purpose gluten free flour

1 tsp baking powder

½ tsp salt

½ tsp ground cinnamon

½ tsp ground chipotle chile or cayenne pepper

1 ¼ cups roughly mashed bananas (about 3 medium)

1 large egg

2 TBS coconut kefir (or buttermilk)

2 TBS canola or coconut oil, divided

Preheat oven to 400°F.  Coat a baking sheet with cooking spray.  Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne)

in a medium bowl. Mix banana, egg and kefir in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just

incorporated. Heat 1 TBS oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 TBS of batter for each, space 5

fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

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