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Gluten Free and Vegan Battered Vegetable Fritters

Vegetables such as courgette, aubergine, asparagus and sweet potato are good for battering.   Serve hot vegetable fritters with a squeeze of lemon juice, tomato sauce or mayonnaise for an appealing supper. CAUTION: this recipe uses hot oil for frying which can be dangerous so please do not leave unattended.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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Chickpea Flour Batter

  1. Measure the chickpea flour and bicarbonate of soda into a bowl, stir to combine and sieve this into a large mixing bowl.
  2. Add half the water and stir to bring together a smooth thick paste.
  3. Season with salt and pepper, add the remaining water and mix well.

Battered Vegetables

  1. Line a large plate with a few pieces of kitchen towel.
  2. Chop the chosen vegetables into chunks no bigger than 4cm/1½” in any direction.
  3. Put some water into a saucepan and bring to the boil.
  4. Add the vegetables and cook for 2-4 minutes, they should still be slightly firm rather than cooked.
  5. Remove from the heat, drain the vegetables well then tip them onto the paper lined plate.
  6. Line an oven tray with kitchen paper.
  7. Put some oil into a frying pan over a medium heat.
  8. Dip vegetable pieces into the batter one at a time, shake off any excess batter and slowly slide them into the hot pan, a few at a time.
  9. Cook over a medium heat turning the vegetables until golden on all sides. About 4-10 minutes depending on the size of vegetable and the heat.
  10. OR cook some batter coated vegetables in a deep fat fryer according to the manufacturer’s instructions.
  11. Carefully remove the cooked vegetables onto the paper lined tray and keep warm.
  12. Repeat with remaining vegetables.

Equipment

saucepan, frying pan, oven tray, large plate, kitchen paper and large mixing bowl

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Ingredients

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