The gluten-free vegetable fritters are a tasty recipe and an easy way to get children to eat vegetables. These fritters are inspired by Korean pancakes, also known as Korean pizza, and are made by preparing a batter of flour, water and eggs.
Gluten-free vegetable fritters are a quick, crispy recipe perfect for the whole family. Egg-free and lactose-free, they are made in a few minutes with simple ingredients like zucchini and carrots. Ideal for a light dinner, a tasty appetizer or as a side dish, they are so good one leads to another!
To get perfect gluten-free vegetable fritters it is important to remove the water well from the vegetables and to use suitable flours, such as rice flour or chickpea flour. Frying in a pan with hot oil gives a golden, irresistible crust.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup + 1 tbsp (200 ml) cup water
- 2/3 cup (100 g) cup rice flour
- 3/4 cup + 1 tbsp (100 g) cup tapioca flour (or potato starch)
- pinch salt
- 4 zucchini (medium)
- 4 carrots (medium)
- pinch salt
- 1 1/4 cups (300 ml) cup peanut oil
Tools
- 1 Knife
- 1 Pan
- 1 Bowl
- 1 Sieve
Steps
Sift the flours into a bowl. Gradually add the water while whisking to remove any lumps. Add the salt and let rest.
Meanwhile wash the vegetables and peel the carrots. Remove the stems. Cut them in half lengthwise, then into slices about 2 mm thick (about 1/16 inch). From each slice cut thin strips.
Pour two tablespoons of extra virgin olive oil into a large pan. Heat and add the vegetables.
Cook over high heat for 5 minutes so they lose their vegetable water. Adjust with salt and let cool slightly. Add the vegetables to the batter and mix.
Preheat the oil.
Using a spoon and a fork, place small heaps of batter into the hot oil. Cook over medium heat for 5 minutes per side.
Drain on a sheet of absorbent paper and serve very hot.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they are free from gluten contamination
Tips for perfect fritters
Cook a few fritters at a time to keep the oil temperature steady.
Don’t flip them too soon: they need to form a crust.
Let the vegetables dry well in the pan; leaving the vegetable water will make the fritters soggy.
Variations of the gluten-free vegetable fritters
With zucchini and onion: A more flavorful and aromatic version.
Low carb/keto version: Replace the flours with almond flour.
Aromatic: with spices and fresh herbs
Storage
In the fridge: up to 2 days in an airtight container
Reheat in a pan or oven to make them crispy again
FAQ (Questions & Answers)
Can I use only rice flour for gluten-free fritters?
Yes, but it’s better to combine it with a starch or tapioca to achieve a crunchier, less dense texture.
Can I make the fritters without frying?
Yes, you can bake them or use an air fryer, although they will be less crispy than when fried.
How thick should the batter be?
It should be compact but soft: not too runny, otherwise the fritters won’t hold their shape.
