Friday, April 6, 2012

Gluten Free Blueberry Fritters

Makes 16-18 fritters
This fritter batter, right up until the vanilla, can be used for any filling that you like–sweet or savory.  If your filling of choice is particularly wet, you may want to reduce the liquid a bit, but feel free to add spices or extracts as you see fit.  For my blueberry version, I like to use frozen berries because they help to give the batter a pretty purple tint.

About 3 cups canola or vegetable oil, for frying
2 oz millet flour
1 oz brown rice flour
1 oz tapioca flour
1/2 tsp xanthan gum
1 teaspoon baking powder
1/2 teaspoon Kosher salt
4 oz milk
1 large egg
1/2 teaspoon vanilla extract
10 oz frozen blueberries
Pour about an inch and a half of oil in a cast iron skillet (or a dutch oven or deep saute pan) and set it over medium heat.
In a medium bowl, whisk together the millet, brown rice and tapioca flours, the xanthan gum, baking powder, and salt.  In a small bowl, whisk together the mik, egg, and vanilla.  Add the flour to the milk mixture, whisking until thoroughly combined.  Place the blueberries in same bowl in which the flours were mixed.  Pour the batter on top of the blueberries and stir to evenly distribute.
Drop batter into the oil in tablespoon measurements, adding no more than 6 at a time so as not to overcrowd the pan.  The fritters should take 3-5 minutes on each side to reach a very deep brown.  It is important that they take this much time so that they cook through entirely.  Adjust the heat under the oil as necessary.
Remove finished fritters to a paper towel lined plate to drain briefly, then transfer to a wire rack set over a piece of waxed or parchment paper to be glazed.  Allow to cool at least slightly before eating; these fritters will hold up well over extended periods at room temperature.

1 cup confectioner’s sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
In a small bowl, whisk the confectioner’s sugar with the milk and vanilla until smooth.  Drizzle over hot fritters, using just enough to coat the top and drip down the sides.


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