A few things happened today in my kitchen. First, I went a little crazy after being on vacation for a week and HAD to get crackin’ on more recipes for Down South Paleo with my deadline fast approaching. And 2nd, I started feeling guilty about all the food pics I’ve been posting for the book that I can’t share with y’all yet!
So I decided it was time to share a recipe on the blog that ISN’T going to be in the book. I have had donuts on the mind this past week and REALLY wanted to make an AIP friendly dessert that was simple to throw together. This one is SO simple you might even have all of these ingredients on hand, which would be a major bonus! So after I had fun experimenting with a Maple Balsamic Asparagus recipe and another one for Grain Free Grits, I tossed these Dessert Fritters together for y’all, my favorite friends ever!
I’d really like to call them donuts, and they definitely are donut-like but you know how this game goes. If I call them donuts and they aren’t donutty enough (without eggs, flour, refined sugar, etc) then I might have to hear about how I need to maximize their donutness. So instead, I will call them fritters and then hopefully everyone will be happy! And PS I won’t judge you if you eat the whole batch. Or two. I will just call you my twin.
- 1 ripe banana
- 6 tablespoons coconut flour
- 2 tablespoons tapioca starch (or arrowroot)
- 2 tablespoons coconut palm sugar
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- Pinch salt
- Coconut or Avocado oil for frying (Olive will work too)
- Optional: ground cinnamon
- In a blender, combine all ingredients except for the oil
- Blend until you have a dough that you can roll with your hands and let the dough rest for a few minutes after blending to thicken further; it will be a wet dough but you should be able to scoop and roll it
- Heat the cooking oil in a small saucepan over high heat (you want enough to be about an inch deep or so in the pan)
- Take a small spoonful of the dough and roll it into a ball between 1-2 inches in diameter (I prefer to keep them on the smaller side) – you can also use a melon scoop
- In small batches, fry the balls of dough until they are dark brown on all sides, this will take several minutes per fritter
- Remove them once browned with a slotted spoon and transfer to a towel lined plate to cool slightly
- Dust with tapioca starch for a powdered sugar effect if desired