Allergy free vanilla raspberry fritters recipe

Ingredients

• 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

Method

• 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.