Banana Fritters
Banana fritters coated in cinnamon sugar and served with warm chocolate sauce.
Ingredients
- Banana Batter — 4 Ripe Bananas
- Banana Batter — 1 cup Tapioca Flour
- Banana Batter — 1 cup 1:1 Gluten-Free Flour
- Banana Batter — ½ tsp Xanthan Gum
- Banana Batter — 2 tsp Baking Powder
- Banana Batter — ½ cup Milk
- Banana Batter — 2 Large Eggs
- Banana Batter — 2 tsp Vanilla Extract
- Banana Batter — Pinch of Kosher Salt
- Cinnamon Sugar — 1 cup Granulated Sugar
- Cinnamon Sugar — 1 Tbsp Ground Cinnamon
- Chocolate Sauce — 4 oz Semi-Sweet Baker’s Chocolate Cut into Small Pieces
- Chocolate Sauce — ¼ tsp Ground Cinnamon
- Chocolate Sauce — 1 Tbsp Salted Butter
- Chocolate Sauce — ½ cup Heavy Whipping Cream
- Chocolate Sauce — 1 tsp Vanilla Extract
- For Frying — Vegetable Oil, for Frying
Method
- HEAT THE OIL: Gradually heat vegetable oil in a large sauté pan over medium heat to 365–375°F, allowing about 15 minutes. Leave room in the pan for the batter and bubbling oil. Maintain that temperature for frying.
- MIX THE CINNAMON SUGAR: Mix the cinnamon and sugar thoroughly and spread on a sheet pan.
- MAKE THE CHOCOLATE SAUCE: Place the chopped chocolate in a medium bowl. Combine the cream, vanilla, cinnamon and butter in a small saucepan. Bring to a boil and immediately remove from the heat as the cream begins to rise. Pour over the chocolate, cover and let stand for 10 minutes. Uncover and stir for about 1 minute, until smooth.
- MIX THE BATTER: Peel and mash the bananas in a medium bowl. Add the remaining batter ingredients and whisk vigorously until smooth.
- FRY: Drop spoonfuls of batter into the hot oil. Fry for about 90 seconds, flip and fry for another 90 seconds.
- COAT AND SERVE: Transfer to the cinnamon sugar and coat all sides. Serve topped with chocolate sauce.