Gluten Free Banana Fritters

Gluten Free Banana Fritters

Ingredients:

• 4 browning/soft Bananas
• 1/4 Cup Greek Yogurt or Sour Cream
• 2 Tablespoons Peanut Butter
• 2 Teaspoons Baking Powder
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1/2 Cup Quick Cooking Gluten Free Oats
• 1 1/2 Cups Gluten Free 1:1 Baking Flour
• 1 Teaspoon Xantham gum
• 1/2-1 Cup Milk

Instructions:

1. Heat a deep fryer or a pot of vegetable oil on the stove with a candy thermometer to 325
2. In a food processor or blender, blitz the rolled oats until they become a sandy powder, about 1 minute.
3. In a large bowl add the salt, powdered oats, Gluten free baking flour and xantham gum.
4. Whisk, or sift the dry ingredients together.
5. in the same food processor or blender bowl add the bananas, Greek yogurt or sour cream and peanut butter together.
6. Pulse until creamy and smooth.
7. Add the creamed banana mixture to the bowl with the dry ingredients, along with 1/2 cup of milk.
8. Stir together with a spatula or wooden spoon. Batter should be a loose dough almost. 
9. Add more milk if needed one tablespoon at a time.
10. Lower Loonie or tablespoon sized dollops of batter into the hot oil, and cook for about 5-7 minutes.
11. Start by lowering one into the oil and see how it frys before doing a large batch. My first one turned too dark too quickly, so I knew I had to reduce the oil temperature slightly. 
12. Fry until golden brown, and cooked all the way through the center. 
13. It might take a few attempts to get the size and cook time correct. Thats ok, a few mistakes before perfection is normal.
14. Lightly dust with sugar and eat as soon as possible.

Notes:

I made these and sent them into daycare with my son last week. He still wont really try any of my gluten free baking, but his peers at daycare loved them I am told. So toddler approved, and I used rolled oats and Greek yogurt to try and just bump up the nutrition in these, without taking away from the fun of a fritter in any way.

My husband and I ate all of these, after our toddler rejected them. They were great the first day, crisp shell and light doughnut middles, and then still ok the next day, but more like a normal cake doughnut.

You can also sub regular butter or coconut oil for the peanut butter if you want.