Ingredients
For the banana fritters:
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Bananasripe mashed 500 g
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Phil Vickery-Gluten Free Flour 300 g
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Xantham gum 3 g
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Salt 1 g
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Cinnamon 4 g
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Ground nutmeg 2 g
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Egg4 eggs 200 g
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Vegetable oil 50 ml
For the blueberry compote:
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Blueberries(frozen) 400 g
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Caster sugar 150 g
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Water 35 ml
For the Phil Vickery Gluten-Free flour mix:
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Rice flour 700 g
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Potato Starch 200 g
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Tapioca Flour 100 g
Preparation
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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.
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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.
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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.
