An artist and talented cook, Angie Nordstrum exercises her creativity in and out of the kitchen. In her monthly column, she shares delicious recipes free of the top eight allergens responsible for 90% of all food-related allergic reactions: dairy, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish.
Today, Angie gets her sweet fix through banana-corn fritters with no added sugar.
Illustration by Angie Nordstrum
When summer temperatures are sky high, the last thing I want to do is heat up the house with oven-baked goods. But, we love allergen friendly sweets, so when I discovered this recipe for Sweet Banana Corn Fritters, we knew we had a hot weather-savvy treat.
This recipe was originally found in EatingWell magazine and it was easy to alter to be free of the top eight allergens. With cornmeal, gluten free flour, egg replacer, and coconut milk, these fritters hold their shape and develop an irresistible crunch. I used Bob’s Red Mill Gluten Free Flour, which contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. When baking or cooking without gluten, it is important to use a blend of gluten free flours to get the right consistency and texture.
This is a fun kid-friendly recipe -- little hands enjoy smashing bananas and helping to mix ingredients. The recipe comes together quickly, making it a great last-minute afternoon snack or side dish, or a special breakfast treat.
Another bonus for people watching their sugar intake: the fritters have no added sugar; the bananas supply all the sweetness! These fritters freeze well, too. When you're ready to use them, just defrost and warm in a skillet.
Sweet Banana Corn Fritters
Makes 16 to 20 fritters
3/4 cups organic yellow cornmeal
1/2 cup gluten free flour (I use Bob’s Red Mill Gluten Free Flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cup mashed bananas (3-4 bananas)
Egg replacer equivalent for 1 egg (I use Ener-G Egg Replacer)
2 tablespoons milk alternative (I use So Delicious Coconut Milk)
Oil for frying
Like this post? See Angie's previous topic: Honeyed Strawberries with Heirloom Tomatoes.
Angie is an associate graphic artist at WFM Pearl Street in Boulder. As a mother to a son with life-threatening food allergies, Angie is also a dedicated food allergy advocate.