These fritters are deliciously crisp around the edges from a shallow fry in coconut oil, but have a creamy center as the banana melts into the batter. They are free of gluten, eggs, dairy, and gums often used in gluten-free baking, and therefore are a real treat for those with many food restrictions. Feel free to swap out the banana for apple or peaches or whatever fruit is in season.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
INGREDIENTS:
- 1-1/2 cups gluten-free sourdough starter
- 2 Tbsp. ground flax
- 3/4 tsp. cinnamon
- 1/4 cup coconut milk
- 1 Tbsp. honey
- 1 very large banana (or 2 small), sliced thinly
- 1/2 tsp. baking soda
- 1 tsp. gluten-free baking powder
- Coconut oil, lard, or ghee for frying
INSTRUCTIONS:
- In a medium bowl, combine sourdough starter, flax, cinnamon, coconut milk, and honey.
- Cut banana slices into batter, then sprinkle baking soda and baking powder on top. Mix until combined.
- Preheat skillet over medium-low heat with enough coconut oil added to create a thin layer on the bottom of the pan.
- Once oil is hot, very carefully spoon 1-2 Tbsp. of batter into hot fat. Shallow fry, as you might a pancake, and flip once bubbles form and the edges are firming up. Cook on the other side until they are set up.
- Transfer to a warming plate and keep warm in the oven while you finish frying the rest of the fritters. Add fat as needed for frying.
Serve warm, drizzled with honey or powdered sugar.
