The gluten-free fritters with natural flours are the perfect solution for those who want to prepare wholesome desserts using naturally gluten-free flours and simple ingredients. Ideal for Carnival, special breakfasts, or homemade snacks, these fritters are soft inside and golden outside, without the need for packaged mixes. A versatile and customizable recipe, designed for those following a gluten-free diet but who don’t want to compromise on taste and quality of raw materials.
These gluten-free fritters are soft, light, and delicately flavored, made with a blend of natural flours including rice flour, tapioca starch, and potato starch. A simple homemade recipe, without industrial mixes, perfect for those seeking gluten-free fried sweets with a soft and well-structured consistency.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups gluten-free rice flour
- 1.5 cups tapioca flour (gluten-free)
- 1.25 cups gluten-free potato starch
- 1 lb mix
- 1 egg
- 1/4 cup sugar
- 2/3 cup water (or milk)
- 1 tbsp baking powder (gluten-free)
- 1 orange
- 1 lemon
- 1 pinch cinnamon powder (gluten-free)
Tools
- 1 Bowl
- 1 Whisk
- 1 Frying Pan
Steps
In a large bowl, crack the egg and lightly beat it with the sugar using a hand whisk until you get a light and homogeneous mixture. Add the aromas and water.
In another bowl, mix the flour blend thoroughly to evenly distribute the dry ingredients.
Gradually combine the flours and baking powder with the egg mixture, stirring with a spatula or whisk until you obtain a smooth, thick, lump-free batter.
Heat plenty of seed oil in a pot with high sides, bringing it to about 340-350°F.
With the help of two spoons, take small amounts of batter and gently drop them into the hot oil.
Fry a few fritters at a time, turning them often, until they are puffed and evenly golden.
Drain them on absorbent paper, roll them in granulated sugar, and let them cool slightly before serving.
WARNING: consult the Italian Celiac Association’s manual and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
Batter rest: letting the batter rest for 15-20 minutes improves the final result.
Oil temperature: frying at 340-350°F results in dry and non-greasy fritters.
They can be stored at room temperature for 1 day, well covered.
They can be stored at room temperature for up to 2 days, slightly warming them before serving.
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