These gluten free vegan raisin fritters are so soft inside and crispy outside, that you won’t be able to stop eating them!
They are yeast free and the batter is ready in five minutes, you will only need few simple ingredients to make them.
Raisins fritters are a traditional Italian recipe for Carnival and Fat Tuesday (read more about it here), in fact They are usually made during January and February.
You can make them whenever you want of course!
I came up with these gluten free sweet fritters after making one of our favorite appetizers, these herb fritter balls! (You need to try them too, they are so tasty)
But back to our vegan raisin fritters, I am so happy with this recipe, also because I served them during gatherings with friends and they LOVED them.
Even those who have no dietary restrictions or are not vegan! This says a lot about how GOOD these raisin fritters are!
Ingredients
- gluten free white rice flour
- potato starch or other gluten free starch (see this post to learn more about gluten free flours)
- white or brown sugar
- pinch of salt
- baking powder
- gluten free, plant based plain yogurt
- seed oil
- limoncello (or rum)
- raisins
- seed oil for frying
Full recipe in the card below
Tips and substitutions
Soy yogurt would be the best option, as soy proteins do a better job at replacing the egg, but coconut or rice yogurt are ok too.
Should you want to use oat yogurt, please make sure it is certified gluten-free.
I suggest to use plain plant-based yogurt, without any flavouring, like vanilla, or fruit or else.
In my experience the only flavored one that works well in this recipe is lemon yogurt.
You can add a traspoon of grated lemon zest to the batter, if you use plain yogurt.
I haven't tested these fritters with other flours, other than brown rice flour, which doesn't work well in this recipe.
I can only suggest to stick to white rice flour for the best result.
Limoncello (or rum) is optional and can be replaced with plant based milk, but if possible, add the liqueur for extra flavor 😉
These fritters are best served freshly made and still warm.
Leftover fritters can be stored in an airtight container and enjoyed after reheating in the microwave.
Tips for frying
When you start frying, start with just one (tea)spoonful of batter.
If the fritter gets quickly dark, it means the oil is too hot, it will burn the outside and leave the inside uncooked.
In this case, lower the heat, wait a minute and try again with another ball of batter.
For the best results, fritters need to take 5-6 minutes to become nice and golden
And for more gluten free lemon desserts, try these:
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and 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
📖 Full Recipe
Gluten free Vegan Raisin Fritters
Equipment
- 1 bowl
- 1 spoon/spatula
- 1 teaspoon
- 1 kitchen scale
- 1 small saucepan, for frying
Ingredients
- 100 grams Gluten free white rice flour
- 50 grams Potato starch (or other gluten free starch)
- 2 tablespoons brown sugar
- pinch of salt
- 2 teaspoons baking powder
- 100 grams gluten free, plant based plain yogurt
- 30 grams seed oil
- 2 tablespoons limoncello or rum (can be replaced with plant based milk)
- 2 handful raisin
- seed oil for frying
Instructions
- in a bowl mix rice flour, starch, sugar, salt, cream of tartar + baking soda (or replace them with baking powder) and whisk well
- add the plain plant-based yogurt, seed oil and limoncello or rum (you can replace the liqueur with gluten free plant based milk)
- mix well until you have a smooth batter
- add a couple handfuls of raisin and incorporate them into the batter
- let the batter rest for 10 minutes
- add at least a couple inches of seed oil in a small deep sauce pan and let it heat up over medium heat. Insert a toothpick in the oil and when tiny bubbles appear, it’s ready for frying
- with two teaspoons form small batter balls and drop them into the oil
- make 3-4 at a time so that they don’t stick, let them cook a couple minutes then turn them around
- keep turning them around, until they are nice and golden
- as they are ready, put them on a plate covered with kitchen paper
- once you’ve fried all the batter, move the fritters to a bowl and coat them with caster sugar
- serve still warm!
Linda says
These were nice. I appreciate they are also yeast free as I am yeast intolerant.
Sweet Sensitive Free says
Glad this was helpful!