The sweet fritters I want to propose today are made with ingredients that do not contain gluten or lactose or eggs. They are quick because they don’t need to rise before being cooked, as I used instant baking powder. It is a delicious, tasty, and delightful sweet treat that can be prepared in no time, perfect even as a last-minute dessert. The quick gluten-free sweet fritters can also be customized by adding unsweetened cocoa powder, liquor, chestnut flour, and so on. They can accompany coffee, tea, or a delicious and creamy hot chocolate.
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 1 3/4 cups gluten-free rice flour
- 1/2 cup white corn flour
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 1 1/2 cups water
- 1 tsp Strega liqueur (optional)
- to taste grated orange and lemon zest
- 1 packet gluten-free baking powder
- to taste sugar for decoration
Tools
- 1 Small Bowl
- 2 Spoons
Steps
Let’s prepare 4 sheets of kitchen paper towels and a large flat plate (which we will cover with kitchen paper), on which to place the fritters just removed from the oil and passed through sugar.
In a mixer bowl, pour all the dry ingredients, including the finely grated citrus zest, and mix them with whisks or a fork.
Then add 1 1/4 cups of water and mix well for a couple of minutes; only if we notice that the dough is still too firm, we will slowly add the remaining water until we get a uniform, creamy, smooth, and not liquid dough.
This step, that is, adding the liquids little by little, is crucial for two main reasons. The first is that flours never absorb the same amount of liquids. The second reason is that gluten-free flours are more deceptive than traditional ones, as they do not immediately release the absorbed moisture but only after a few minutes; thus, initially, it may seem that the dough is too firm or not blended, and instead, we might end up with an overly soft or even liquid mixture.
Let’s heat a saucepan with high edges and seed oil, on the smallest burner at medium flame. When the oil reaches the right temperature (submerge the wooden handle of a spoon and if bubbles form immediately around it, the oil is ready), take a spoonful of batter and pour it into the boiling oil.
The fritters must cook in deep oil for about one minute. If the first fritters do not come off easily from the bottom of the pan, it simply means that the oil wasn’t at the right temperature, but it’s not a problem because they will come off without issues later; please be careful when turning them in the oil (with another spoon) for even cooking. Check the internal cooking and times by opening the first two fritters, so you will be better guided for the cooking of the subsequent ones.
Pour one or two teaspoons (at most) of sugar into a small bowl for decorating the fritters. The sugar tends to absorb the oil present on the surface of the fritters without impregnating them as it should; however, by adding it from time to time, there will be no problems.
As the fritters are ready, drain them from the oil, transfer them to the bowl with granulated sugar, roll them to soak them, and transfer them onto a plate with absorbent paper.
The quick and sweet gluten-free fritters are ready to be eaten hot (but they are good even cold).
Bon appetit.
An extra idea. After all the fritters are ready and have lost excess oil on kitchen paper, skipping the sugar step, we can melt dark chocolate (or white, according to taste) in a double boiler and pour it over our fritters before serving. Additionally, we can also prepare a hot and creamy chocolate, pour it into individual bowls so that each guest can dip their fritters as they please.
