It can be challenging to cater for guests with gluten-free requirements but this fritter batter recipe will have you serving crispy golden fritters with Mohinga, traditional fish noodle soup, for a Burmese food experience they’ll love. The addition of chickpea flour ensures the fritters remain crispy. I use onions for my fritters as it’s my favourite but any other vegetable will do. Just make plenty as it’ll all be gone before you know it.
50g rice flour
50g potato starch
20g chickpea flour
a good pinch of salt
1 tablespoon peanut oil
115ml ice-cold water
peanut oil for deep frying
1 medium onion, sliced finely
Put all the dry ingredients in a mixing bowl and add 1 tablespoon of oil. Add the cold water a little at a time, stirring continuously, until incorporated without lumps. It should be a thick consistency. Leave the batter in the fridge to keep cool while you prepare the vegetable of choice for frying.
Heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is ready for frying, dip the vegetables in the batter just before dropping into the oil. For onion fritters, use a small ladle to create a cup-shaped mixture of batter and onions so the onions stay together.
Deep fry in batches for 5-10 minutes or until golden brown and the vegetable is cooked through, turning occasionally. Drain on kitchen paper and serve while still warm.
makes: 8 onion fritters
cooking time: 30 mins
For more gluten-free savoury snacks, check out Baya Kyaw, yellow split pea fritters.