Banana Fritters with Chocolate Chips

Today I am suffering from an acute case of ‘Psychological Gastro’.

Whilst not severe in nature, it’s symptoms include imaginary nausea, absent stomach cramps and a feeling of general malaise (also known as ‘the yucks’).

Psychological Gastro comes from the class of illnesses commonly known as Imaginitis (aka ‘I think I have it because someone else around me has it’- in this case 2 year old S at 1am last night). 

Other illnesses in this classification include:
Phantom Scalp Itching; a common ailment affecting mothers with small children who have had head lice.
Invisible Pox; a condition with irritating patches of itchiness without any visible spots (this tends to occur as an immediate reaction to the words ‘Chicken pox’)
Good Leg Limping; a change in walking style, without the need for crutches or a wheel chair. This non-life threatening condition usually occurs after walking behind someone with a broken leg or sprained ankle.

Psychological gastro, and other Imaginitis Syndromes, can be treated quickly and easily using the following technique;

Take a deep breathe in and hold for 10 seconds whilst standing on your right leg and placing your left hand on your head.

Another treatment method (this has not been scrutinised by a double blinded T study but has been peer reviewed in my kitchen) are Banana Fritters with Chocolate Chips. Take 1 (or 3) every hour until all the ‘symptoms’ are relieved. The Banana Fritters with Chocolate Chips are best taken on an empty stomach, as this allows for more to be eaten.  Chocolate sauce and whipped cream are optional extras, however they are highly recommended.

BANANA FRITTERS WITH CHOCOLATE CHIPS

BANANA FRITTER
INGREDIENTS
1/3 Cup Dates
40 ml boiling Water
2 Tablespoons Maple Syrup
½ cup Chickpeas; canned, drained and patted dried
1 teaspoon Vanilla Extract
3/4 Cup Almond Meal
1/2 Cup Arrowroot
Dash Salt
¼ Cup Banana, mashed
¼ teaspoon Cinnamon
50 grams Chocolate Chips (see recipe below)

INSTRUCTIONS
Place the dates in a small bowl and cover with boiling water. Allow to sit for at least 30 minutes and soften.
Place the dates and water in a blender with the maple syrup and blend until a purée forms.
Add the chickpeas and blend until the chickpeas are broken down and a thick puree forms.
Add the Vanilla extract and pulse in.
Add the dry ingredients and blend until all combined.
Add the banana and blend until a smooth mixture is formed.
Transfer the fritter dough to a bowl and place in the fridge for at least 1 hour. This makes the dough firm and easier to handle.
After 1 hour, remove the dough from the fridge and stir in the chocolate chips.
Take 1 tablespoon of the fritter dough and roll it into a ball. Repeat this until all the cookie dough is used (it should make 14 balls).Place the balls on a lined tray and freeze for 1 hour. Whilst the balls are freezing make the batter

BATTER
INGREDIENTS
1/3 cup + 1 Tablespoon Almond Meal
3 ½ Tablespoons Arrowroot
1/2 teaspoon Baking Powder
Dash Salt
½ Cup Milk
½ Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Coconut oil
Oil for frying
Cinnamon for sprinkling

INSTRUCTIONS
Combine the dry ingredients in a mixing bowl.
Add the wet ingredients and whisk until combined.
Allow the mixture to sit and thicken (this can be quickened by placing the bowl in the fridge).

Pour the oil into a medium sized heavy based saucepan to a height of approximately 5cms/2 inches (I used 1 litre of oil).
Use a candy thermometer (these are available quite cheaply at most kitchen and department stores; it’s a must for this recipe) in the oil, over medium heat, bring the oil to 180C/355F.
This can be quite tricky if you’ve never done it before. The oil will want to keep increasing its temperature so be sure to keep an eye on it as it nears the required temp. If it gets too hot, take the saucepan off the heat until it returns to the 180C. You will need to continue watching it like a hawk when the balls are cooking otherwise they will go black. If the temperature gets too hot when the balls are cooking, don’t worry. Just keep them in the saucepan and remove the pan from the heat; the balls will keep cooking regardless. Just return it to the heat when it gets to the right temperature.

Remove 3 balls from the freezer (keep the remainder in the freezer until needed).
Place the balls in the batter and, using a spoon, coat them all over by rolling them around.
When the oil is at the right temperature, carefully drop the balls in and cook for 3 minutes (set a timer to make sure they don’t burn).
Flip the balls half way to ensure they cook evenly.
Remove with a slotted spoon and place on plate lined with absorbent paper or baking paper.
Repeat for the remaining balls, making sure the oil temperature remains constant.
Sprinkle the warm Fritters with Cinnamon and serve.

CHOCOLATE
INGREDIENTS
2 Tablespoons Coconut Oil
3/4 Tablespoon Maple Syrup
2 Tablespoons cup Cocoa
Optional; dash of vanilla extract

INSTRUCTIONS
Place the Coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk.
Add the cocoa and whilst til combined. Stir until slightly thickened. Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set. Once set, break or cut into small pieces.