The gluten-free fritters with natural flours are the perfect solution for those looking to prepare genuine 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 not wanting to compromise on taste and quality of the ingredients.
These gluten-free fritters are soft, light, and have a delicate flavor, made with a mix of natural flours based on 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 texture.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups gluten-free rice flour
- 1 1/2 cups tapioca flour (gluten-free)
- 1 1/4 cups gluten-free potato starch
- 16 oz mix
- 1 egg
- 1/4 cup sugar
- 2/3 cup water (or milk)
- 1 1/2 tsp gluten-free baking powder
- 1 orange
- 1 lemon
- 1 pinch ground cinnamon (gluten-free)
Tools
- 1 Bowl
- 1 Whisk
- 1 Frying pan
Steps
In a large bowl, crack the egg and slightly beat it with the sugar using a hand whisk until you obtain a light and homogeneous mixture. Add the aromas and the water.
In another bowl, mix the flour mix, stirring carefully to evenly distribute the dry ingredients.
Gradually add the flours and the baking powder to the egg mixture, mixing with a spatula or whisk until you obtain a smooth, dense, and lump-free batter.
Heat plenty of seed oil in a high-edged pan, bringing it to about 340-347°F.
With the help of two spoons, scoop 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 paper towels, coat them with granulated sugar, and let them cool slightly before serving.
WARNING: Check the Italian Celiac Association handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Batter resting: allowing the batter to rest for 15-20 minutes improves the final result.
Oil temperature: frying at 340-347°F results in dry and non-greasy fritters.
They keep at room temperature for 1 day, well covered.
They can be stored at room temperature for up to 2 days, warming slightly before serving.
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