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Scribblings Of Ed Wiebe

Gluten Free Portselkje (Portzelky), New Year's Fruit Fritters

Now that one of us has been diagnosed with celiac (coeliac) disease we cannot make and eat many of the traditional foods that we have grown to love. Here I reveal my attempt to make a gluten free version of the portselkje that I grew up with, usually around the New Year.

2     eggs      separated  
1     pinch     cinnamon
1     Tblsp     icing (confectioner's) sugar
1     pinch     cream of tartar


1     cup   white rice flour
3/4   cup   tapioca starch
1/4   cup   coconut flour
1     pinch xanthan gum
2 1/2 tsp   baking powder
1     cup   milk (maybe a bit more)

1-2   cups  apples (some like raisins -- you can try any fruit)

Canola oil for deep frying or whatever you are used to using ... lard!

Chop the apples into one cubic centimetre volume bits or whatever
smallish size you like. I used one and a half large apples. One entire 
Salish apple and one half of an Ambrosia. I prefer to use apples
that do not get mushy with cooking and these are pretty good for that.

I used a stand mixer to mix this.

Whip the egg whites and add a pinch of potassium bitartrate (cream of tartar).
Add the cinnamon and confectioner's sugar.
Add the milk, egg yolks, 
 then flours, starch, xanthan gum, and baking powder, 
 then fruit, 
mixing the whole time.

The batter should be soft and look lumpy. If it is actually runny it will be 
too difficult to deep fry. 

Deep fry by dropping spoonfulls carefully into hot oil.

Serve with a sprinkling of icing sugar and/or cinnamon.

This is an experimental recipe, a beta version if you will. Probably it is best if you think of this as a possible version of fritters and use your best judgement.

cooking apple fritters (portselkje) in hot oil cooking apple fritters (portselkje) in hot oil cooking apple fritters (portselkje) in hot oil cooking apple fritters (portselkje) in hot oil apple fritters (portselkje) served on a plated Back to recipe index
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