De Omni Scribili

Scribblings Of Ed Wiebe

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

Diagnosed with celiac (coeliac) disease, we cannot make and eat many of the traditional foods that we had 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 (depends on fruit)
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
1/2   tsp   xanthan gum
2 1/2 tsp   baking powder
1     cup   milk (maybe a bit more)

1-2   cups  apples, raisins, pineapple! -- you
                    can try any fruit.

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

Chop the fruit into one cubic centimetre volume
bits or whatever smallish size you like. 
I used a stand mixer to mix this.

Whip the egg whites and add a pinch of 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 but not runny. If it's
runny it will be  too difficult to deep fry. 

Deep fry by dropping spoonfulls carefully into hot oil.
I find that 130 °C works well.

Serve with a sprinkling of icing sugar.

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 Glutinous Portselkje here. Back to recipe index
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