After making my sweet raisin fritters, my sweetheart and I decided we definitely had to make gluten free savoury herbs fritters too!
These fritters are yeast free, so simple and quick to whip together, the batter is ready in a bunch of minutes, just give it a moment to rest a bit and it’s ready to be fried!
Oh these are also dairy and egg free, so yup,vegan too.
Seriously, they’re good for everyone 😉
These gluten free savoury herbs fritters are just the perfect idea for an aperitif at home, we enjoy them with a good Aperol Spritz and a bunch of these chickpea sticks.
We don’t fry often, but now and then it’s good for the soul 😉
These fritters can not be baked, they have to be fried and served warm.
If any is left (and I underline IF), you can keep them in an airtight container and warm them up before eating them
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
These gluten free herbs savory fritters are just the perfect idea for an aperitif at home!
- 100 gr gluten free white rice flour
- 50 gr potato or other gluten free starch
- 1 tsp salt
- 2 tsp baking powder (non flavored) *or 1 tsp cream of tartar + 1 tsp baking soda
- 100 gr unflavoured plant-based yogurt (best if soy)
- fresh herbs sage, rosemary, parsley, chives
- seed oil fro frying
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add the plant based yogurt and mix with a spoon until you get a semi-soft batter
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if dry ingredients don’t incorporate well with the yogurt, add a couple tbsp of water and mix again
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divide the batter into as many parts as the herbs you want to flavour them with
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finely slice a few leaves of your favorite herbs (parsley, sage, rosemary, chive etc) and add them to the batter(s)
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let rest for 15 minutes
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heat the seed oil over medium heat (it’s ready when you insert a toothpick and the oil makes tiny bubbles)
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fry the batter one teaspoon at a time (start with one small amount to check if the oil is at the right temperature: if the batter ball gets brown quickly, the oil is too hot)
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fry and flip the fritters around until they are nice and golden
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place them in a plate over kitchen paper
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once you’re finished frying, sprinkle them with salt and serve them still warm
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