Gluten Free Banana Fritters and Mango Fritters

Ingredients:

• 1 - 2 quarts neutral-flavored oil, for frying
• 1 tablespoon butter, melted
• 2 large eggs, at room temperature, separated
• 2/3 cup sweetened or unsweetened almond milk (or homemade)
• 1 cup white rice flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 4 small ripe bananas or 2 mangos, cut into chunks
• Pure maple syrup, for serving (optional)
• Ground cinnamon, for syrup (optional)
• Confectioners’ sugar for dusting (optional)

Instructions:

1. Preheat oil to 375°F in a deep-fryer.*
2. In a medium-size bowl, whisk together butter, egg yolks, and milk.
3. Sift together flour, sugar, baking powder, and salt.
4. Add wet ingredients to dry, and stir to combine. Refrigerate until needed.
5. Beat egg whites with electric mixer until stiff peaks form.
6. Fold one-third of the egg whites into the refrigerated batter. Fold the remaining egg whites into batter until no streaks remain.
7. Slice two bananas, at an angle, into 4 pieces, or mangos into similar shapes.
8. If the fruit you use is wet, such as the cut ends of bananas, dip them in some rice flour or confectioners’ sugar.
9. Dip a few pieces of fruit into the batter, coating all sides.
10. Working in small batches, gently drop a few pieces into the preheated oil. Fry 2-1/2 to 3 minutes. Turn over fritters using clean, dry, metal tongs for even browning and to prevent them from sticking to the basket, if using a deep-fryer.
11. If desired, in a small saucepan combine maple syrup with cinnamon and simmer until warm. Serve fritters topped with plain maple syrup or cinnamon syrup.

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