Appetizer Gluten free Vegan

Savory Herb Fritters | Gluten free * Vegan

gluten free savory fritters for aperitif

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

Gluten free savory fritters without yeast and eggless

Savoury Herbs Ball Fritters | Gluten free * Vegan

These gluten free herbs savory fritters are just the perfect idea for an aperitif at home!
Prep Time5 mins
Cook Time15 mins
Resting time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Italian
Keyword: egg free, eggless, gluten free, vegan, yeast free
Servings: 2

Ingredients

  • 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

Instructions

  • add the plant based yogurt and mix with a spoon until you get a semi-soft batter
  • if dry ingredients don’t incorporate well with the yogurt, add a couple tbsp of water and mix again
  • divide the batter into as many parts as the herbs you want to flavour them with
  • finely slice a few leaves of your favorite herbs (parsley, sage, rosemary, chive etc) and add them to the batter(s)
  • let rest for 15 minutes
  • heat the seed oil over medium heat (it’s ready when you insert a toothpick and the oil makes tiny bubbles)
  • 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)
  • fry and flip the fritters around until they are nice and golden
  • place them in a plate over kitchen paper
  • once you’re finished frying, sprinkle them with salt and serve them still warm

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