Gluten Free Lemon Banana Doughnut Holes

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1 2/3 cups gluten free almond flour blend 

1 1/2 teaspoons gluten free baking powder

1 teaspoon gluten free xanthan gum

1/2 cup coconut sugar

2/3 cup milk

1 large room temperature egg

4 large very ripe bananas mashed

1 large Meyer lemon or similar, juiced and zest

Good quality oil for frying

Whisk egg and milk together. Combine all the dry ingredients including mashed bananas, lemon juice, and zest. Add enough milk to make a thick batter (not runny). If it's too thick, add more milk. If it's too wet, add more flour. The consistency should be the same as waffle batter.

Add 2" of good quality oil to a deep sided skillet. When it reaches 375 F, drop 6 small scoopfuls. Turn them frequently as they brown very quickly until they are cooked (about 5 minutes). They will sound hollow and very light when they are cooked. Drain on paper towels and keep warm until it's time to serve with powdered sugar, ice cream, and dipping sauce of your choice. 

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