Banana Corn Fritters

3/4 cup Arrowhead Mills Organic Corn Meal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Swanson Organic Cinnamon
1/4 - 1/2 teaspoon Swanson Organic Cayenne Pepper
1 1/4 cups bananas, roughly mashed (about 3 medium bananas)
1 large egg
2 tablespoons skim milk
2 tablespoons Swanson Organic Coconut Oil, divided

Directions:

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Whisk corn meal, flour, baking powder, cinnamon and cayenne in a medium bowl. Mix banana, egg and milk in a separate bowl. Add the cornmeal mixture to the banana mixture and stir until just blended.

Heat one tablespoon coconut oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, approximately 8 to 10 minutes.

Makes 10 servings. Serving size 1 fritter.

Nutritional Breakdown (per serving):

Calories 126, Fat 4 grams, Protein 3 grams, Sodium 10 mg, Carbohydrates 22 grams, Fiber 10 grams

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