Gluten-Free Veggie Fritters Recipe | Quick & Easy - Simply Quinoa (2024)

FAQs

Why are my vegetable fritters falling apart? ›

Lucky for you, I've dealt with my fair share of disappointing fritters, so I've come up with some crafty ways to stop this. If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet.

If you have too much oil in the pan or it isn't hot enough before you add the batter, the fritters will absorb the oil and become soggy.

Almond Flour: A little bit of almond flour gives the fritters a fabulous texture without adding many carbs. Coconut flour can also be substituted but you would only need 2-3 tablespoons.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

Bisquick makes a great breading mix. Simply season it with salt and pepper and use it wherever you'd use flour or other breadings to coat foods before frying for a crispy, tasty crust. Try this recipe for Easy Tasty Fried Chicken or this oven-baked fried chicken.

Oats are low in fat, and are sodium free, cholesterol free and preservative free. When baking, you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats. Instant Oatmeal is cut too fine, and is not recommended for baking.

Can I use cornstarch instead of flour for fritters? ›

You can also use cornstarch/cornflour, or tapioca flour, instead. Of course, you can certainly just use all-purpose flour, but the fritters will not be as crispy.

If your zucchini fritters are falling apart, it's likely because the batter was too wet or the fritters are sticking to the skillet. Make sure you thoroughly dry your zucchini before preparing the batter so the binding agents (flour, egg, and breadcrumbs) can hold the fritters together.

Be aware that if you add too much liquid the cooked fritters could be a little rubbery. Heat about 1cm of olive oil in a frypan. Add spoonfuls of the mixture and cook until golden on one side and the bubbles start to pop around the edges. Turn the fritters over and cook until golden and cooked through.

To ensure your apple fritters don't break apart once they hit the oil, it needs to be hot enough (375 degrees is the optimal temperature). If you can't get enough cinnamon, add cinnamon to the powdered sugar topping. For added flavor, add a pinch of ground nutmeg, ground ginger, and/or apple pie spice.

Eggs. Two whisked eggs act as the binding agent of the ingredients so the fritters do not fall apart.