Banana fritters with blueberry compote

For the banana fritters:
- Whisk the Gluten free flour mix with the xanthan gum, salt, cinnamon, and nutmeg to ensure all ingredients are well incorporated.
- Mash the bananas to a smooth pulp.
- Whisk the egg with the banana, then add the flour mix.
- The consistency should be slightly runny (dropping consistency).
- Heat a little of the oil in a saute pan. Drop the batter into the oil using a desert spoon. When golden, turn over to cook the other side.
- When golden on both sides, remove from the pan and lay on a paper towel to absorb any excess oil.
- Continue to do this until all the mix is used.
- Keep warm until ready to serve.
For the blueberry compote:
- Place the blueberries, sugar and water in a suitable pan and bring to a gentle simmer.
- Cook for a further 5-6 min. till the blueberries start to break down and the liquid resembles a syrupy consistency.
- Serve the fritters with the compote and some whipped cream cheese.
For the Phil Vickery Gluten-Free flour mix:
- Mix all the flours together thoroughly or place into a food processor and pulse until mixed.
- Store in an air tight container.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

	Average values per portion	%RI* per serving
Energy kcal	644 kcal	32%
Fat	9.5 g	14%
Saturates	1.7 g	9%
Sugars	26.1 g	29%
Salt	0.19 g	3%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

This banana fritters recipe is a gluten free breakfast offer that features the fruity flavours of blueberry and banana. A perfect way to start your day.