Wednesday, August 1, 2012

Allergy free vanilla raspberry fritters recipe

  • 1 cup Orgran self-raising flour
  • ¼ cup caster sugar
  • 2 tsp Orgran No Egg whisked with 60mls until thick
  • ½ cup goat’s milk
  • 1 tsp vanilla essence
  • 1 cup frozen raspberries
  • Olive oil for cooking

  • Sift the flour and sugar into a bowl and make a well in the centre.
  • Whisk the goat’s milk, vanilla essence and No Egg mixture together in a separate small bowl.
  • Add the milk mixture to flour and whisk and beat until smooth.
  • Add the frozen raspberries to the mix.
  • Stir to combine until there are some streaks of raspberry in the vanilla batter.
  • If the mixture is slightly too thick then add a dash of goat’s milk.
  • Heat 1 tablespoon of olive oil in a frying pan over a low-medium heat.
  • Using a ¼ cup to measure the mixture per fritter.
  • Flatten the mixture slightly once poured into the pan. (Treat them like pikelets.)
  • Cook for approximately 2-3 minutes each side or until golden and cooked through.
  • Transfer the fritters to a plate lined with a paper towel.
  • Add more oil to pan between batches if necessary.
  • Repeat to cook the remaining mixture.
  • Dust with icing sugar and serve with fresh squeezed orange juice.

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