• Laura

Gluten Free Banana Fritters

I was talking on the phone with my mom while she was enjoying her vacation, and she had mentioned that she had just made fritule (basically little fried Croatian doughnuts) and she put some apples in the dough, all of which is fairly common. I then realized she had awaken a beast in me - the monster called The Craving was up, and he was having none of my nonsense and offerings of kale.

Oh no, the beast wanted something else. He wanted fritule. Aka doughnuts.

I looked around me in a frantic attempt to find something quickly that would help me fight The Craving, and the first thing I saw were bananas. And it dawned on me. I was going to make banana fritters. And the beast is going to love it.

So I did, and they were absolutely delicious. I wondered why I had never considered doing this before. In a moment of hangry delirium, inspiration struck and I never looked back. So this is why I am now sharing my gluten free banana fritters recipe with you.

It is very important to use very ripe bananas for this recipe because the ripeness of the bananas will affect three things:

1. How hard it is to mash the bananas.

2. How sweet the fritters are going to be naturally.

3. How strong the taste of banana will be in the final product.

So with that said, let's get to the recipe so you can be prepared and tame your Cravings as well when they decide to attack!


2 very ripe bananas

1 egg

2 tsp brown sugar

2 tbsp oat flour

2 tbsp rice flour

1 tbsp potato starch

1/2 tsp baking powder


1. Peel the bananas, place them in a bowl and mash them up. You want them to turn into a smoothie like texture, without large pieces of banana floating around.

2. Add one egg and mix well.

3. Now it's time to add the brown sugar, oat and rice flour, baking powder and potato starch and mix them in.

4. Heat your oil in a pot, and on medium low heat fry your batter. I used an ice-cream scooper to pour the fritters in - this ensured that they were all roughly the same size. Of course, don't make the fritters too large because you risk them not frying through completely and having some runny dough in the middle.

5. Once the fritters have turned golden brown, flip them and fry the other side.

6. Once they are done, take the fritters out of the pot and put them on a plate lined with a couple of paper towels so the excess oil can be absorbed by them.

7. Serve warm and enjoy! Bon appetit!