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For the banana fritters:

  • Xantham gum 3 g
  • Salt 1 g
  • Cinnamon (powder) 4 g
  • Ground nutmeg 2 g
  • Phil Vickery-GF-Gluten Free Flour 300 g
  • Egg 200 g
  • Bananas ripe mashed 500 g
  • Vegetable oil 50 ml

For the blueberry compote:

  • Frozen Blueberries 400 g
  • Caster sugar 150 g
  • Water 35 ml

For the Phil Vickery Gluten-Free flour mix:

  • Rice flour 700 g
  • Potato Starch 200 g
  • Tapioca Flour 100 g
  1. 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.
  2. 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.
  3. 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.

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