Banana Corn Fritters for One

These substantial cakes could serve for breakfast with a sweet topping or dinner with a savory one. They’re savory on their own, though, and I like them just drizzled with vinegar for a lunch that will keep me going far into the night.

2 teaspoons flax seed meal

3 teaspoons water

2 TBLSP yellow cornmeal

2 TBLSP unbleached all-purpose flour

1/3 teaspoon baking powder

Pinch salt

Pinch garum masala (or ground curry)

Pinch ground cinnamon

Pinch ground ginger

2/3 of a single banana

Squirt of lemon juice

¼ cup cooked corn

1 ½ teaspoons almond milk

1 TBLSP canola oil 

1. In a small bowl, combine the flax seed and water. Give it a good stir and then leave it alone to get all gloppy.
2. In a cereal bowl (or there-about in size), combine the cornmeal, flour, baking powder, and spices.
3. In another cereal bowl (or about that size), mash the banana with a fork and squeeze the lemon juice over the top.
4. Add the corn, flax seed glop, and the milk to the banana, and stir to combine well.
5. Combine the banana mixture with the cornmeal mixture and stir until just barely combined. It should be a lumpy bumpy batter
6. Heat the canola oil in a skillet, and when it’s hot, drop the batter in two TBLSP at a time to make nice little patties. Let them brown on the first side and then flip them with a spatula. Don’t cook ‘em too hot or they’ll just burn to the pan and be hard to manipulate.
7. When both sides are browned to your satisfaction, let them rest on a paper towel to soak up some of the oil while you finish cooking the rest of the batter.

I like to put it over a simple salad, sprinkle it with pomegranate (or balsamic) vinegar, and salt and pepper and call it a meal.

These can be served for breakfast with syrup, as a filling for a sandwich, or broken up on your ice cream. They’re savory, but they go nicely with sweet too!