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.
Ingredients:
- 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
These look amazing but what would you suggest as a substitute for the banana? I REALLY don’t like them so I never buy them!
You could try ripened plantains.
do you think pumpkin would work as a substitute for the banana?
thanks so much!!
You could try! The dough might need extra coconut flour.
I don’t know what I am doing but both times I tried this, the dough was way too wet and I had to keep adding a lot of coconut flour and aarowroot (like a cup each). And then after I made them (deep fryer), they were still pretty gooey on the inside. Any ideas for me? Thanks!
Hmm, I’m not sure – were your bananas overly ripened do you think? That’s the only thing that comes to mind off the top of my head!
Hello! These look delicious! Are they meant to have some cocoa or carob? The photo looks like they’re dark enough to have one of those. Or something else that would make them dark. If I’m missing something, please let me know. Thanks!
Hi Terry, the dark is actually just from the frying but you could certainly add in some cocoa powder!!
Just found your blog through pinterest and I am so excited! The best treat was seeing the word ya’ll – I grew up in Texas, but I’m stuck in Minnesota and miss the south dearly. Maybe this will be in your book, but could these be made into hush puppies?
It’s possible! I actually have a lump crabmeat hush puppy recipe in the book that is slightly diff!
OMG these look so good…..and I have all the ingredients! I’ve been looking for an easy, quick treat! I’ll be making these soon!
Thanks for sharing!
Enjoy!!!
You have several recipes that use cashew flour. My daughter is allergic to cashews. Is there a good substitute?
You could use almond flour or cassava. I use this one: bit.ly/cassavaflour
I found these to be greasy! Any suggestions??
Did you let the towels absorb all the excess oil afterwards? That’s my only thought is maybe they just needed more “dabbing”