Who doesn’t love a good fritter? I accidentally bought too many ripe bananas one day. I was able to grab this recipe from Larousse Mexican Cookbook by Sue Style. I adapted her fine recipe to our family taste and added GourGanics as a dipping sauce. So fun, strange and yummy for my Gringo family palate!
3 large green, unripe bananas or plantains (around 1 pound, peeled)
1 clove garlic, peeled and minced
1/4 cup queso fresco, ricotta salata or similar vegan crumbly white cheese
salt and pepper to taste
2 eggs or vegan replacement such as Ener-G Egg Replacer
5 tablespoons flour or gluten free Sorghum Flour
1 tablespoon baking powder (naturally gluten-free)
oil for frying
GourGanics Salsa for dipping
Blend the bananas with the rest of the ingredients in a food processor
Test the oil to make sure it is ready for frying by adding a small amount of batter, if it comes up golden like a fritter, you are ready. You can also measure the temp with a themometer, it show 330-375 degrees F. Drop by the spoonful in frying oil and fry till golden (about 2 minutes or so per side). Drain the food prior to eating to remove excess oil.
Serve with salsa for dipping. You can also simmer them in the salsa to serve as a full meal over rice, but they will lose a little crunch.