Banana Fritters
60 Minutes | Serves 6
Banana Batter
4 Ripe Bananas
1 cup Tapioca Flour
1 cup 1:1 Gluten-Free Flour
½ tsp Xanthan Gum
2 tsp Baking Powder
½ cup Milk
2 Large Eggs
2 tsp Vanilla Extract
Pinch of Kosher Salt
Cinnamon Sugar
1 cup Granulated Sugar
1 Tbsp Ground Cinnamon
Chocolate Sauce
4 oz Semi-Sweet Baker’s Chocolate Cut into Small Pieces
¼ tsp Ground Cinnamon
1 Tbsp Salted Butter
½ cup Heavy Whipping Cream
1 tsp Vanilla Extract
Place a large sauté pan on medium heat. Fill the pan to at least halfway with vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry the first batch.
Mix the cinnamon and sugar together until fully incorporated. Spread the cinnamon sugar out on a sheet pan.
To prepare the chocolate sauce, place the chocolate pieces in a medium-sized mixing bowl. Place the heavy cream, vanilla extract, cinnamon and butter in a small saucepan.
Bring mixture to a boil and allow the cream to slightly rise in the pan. Immediately remove from the heat and pour the mixture into the mixing bowl with the chocolate pieces. Cover tightly with plastic wrap to trap the steam for 10 minutes. Uncover and stir with a spatula or wooden spoon for 1 minute or until the sauce is smooth.
To prepare the batter, peel and mash the 4 bananas in a medium-sized mixing bowl. Add the remaining ingredients and whisk vigorously to create a smooth batter.
Place spoonfuls of the batter in the hot oil. Fry for approximately 90 seconds. Flip and fry the second side for an additional 90 seconds.
Transfer the fritters to the sheet pan and fully coat with the cinnamon sugar. Top with chocolate sauce.
Banana Batter
4 Ripe Bananas
1 cup Tapioca Flour
1 cup 1:1 Gluten-Free Flour
½ tsp Xanthan Gum
2 tsp Baking Powder
½ cup Milk
2 Large Eggs
2 tsp Vanilla Extract
Pinch of Kosher Salt
Cinnamon Sugar
1 cup Granulated Sugar
1 Tbsp Ground Cinnamon
Chocolate Sauce
4 oz Semi-Sweet Baker’s Chocolate Cut into Small Pieces
¼ tsp Ground Cinnamon
1 Tbsp Salted Butter
½ cup Heavy Whipping Cream
1 tsp Vanilla Extract
Place a large sauté pan on medium heat. Fill the pan to at least halfway with vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry the first batch.
Mix the cinnamon and sugar together until fully incorporated. Spread the cinnamon sugar out on a sheet pan.
To prepare the chocolate sauce, place the chocolate pieces in a medium-sized mixing bowl. Place the heavy cream, vanilla extract, cinnamon and butter in a small saucepan.
Bring mixture to a boil and allow the cream to slightly rise in the pan. Immediately remove from the heat and pour the mixture into the mixing bowl with the chocolate pieces. Cover tightly with plastic wrap to trap the steam for 10 minutes. Uncover and stir with a spatula or wooden spoon for 1 minute or until the sauce is smooth.
To prepare the batter, peel and mash the 4 bananas in a medium-sized mixing bowl. Add the remaining ingredients and whisk vigorously to create a smooth batter.
Place spoonfuls of the batter in the hot oil. Fry for approximately 90 seconds. Flip and fry the second side for an additional 90 seconds.
Transfer the fritters to the sheet pan and fully coat with the cinnamon sugar. Top with chocolate sauce.