Ingredients
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For the batter:
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1 cup gluten-free all-purpose flour (such as Bob's Red Mill or King Arthur Flour)
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1/4 cup tapioca flour
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1/4 cup arrowroot flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 tablespoon olive oil (optional)
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1 1/2 cups water
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For the filling:
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1 large egg, lightly beaten
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1 small red bell pepper, finely chopped
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1 small yellow squash, finely chopped
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1/4 cup frozen corn kernels
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1/4 cup chopped cilantro (optional)
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Juice of half a lime
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1/4 teaspoon ground cumin
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1/4 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Black pepper, freshly ground
Directions
Subtitle: A Delicious and Healthy Moroccan Spiced Fritter Recipe
Description: This easy, gluten-free vegetarian breakfast recipe will transport you to the vibrant streets of Marrakech! Made with simple pantry staples like chickpea flour, eggs, and your choice of veggies, these bite-sized fritters are packed with protein, fiber, and delicious Moroccan spices. Serve them hot with your favorite dipping sauce for a satisfying start to the day.
Ingredients:
For the batter:
1 cup gluten-free all-purpose flour (such as Bob’s Red Mill or King Arthur Flour)
1/4 cup tapioca flour
1/4 cup arrowroot flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon olive oil (optional)
1 1/2 cups water
For the filling:
1 large egg, lightly beaten
1 small red bell pepper, finely chopped
1 small yellow squash, finely chopped
1/4 cup frozen corn kernels
1/4 cup chopped cilantro (optional)
Juice of half a lime
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Black pepper, freshly ground
Instructions:
1. In a medium bowl, whisk together the gluten-free flours, tapioca flour, arrowroot flour, baking powder, and salt until well combined. Set aside.
2. In a separate bowl, whisk together the water, egg yolks, and 1 tablespoon of olive oil (if using). Add this mixture to the dry ingredients and stir until just combined. The batter should be slightly thick and pourable.
3. In another bowl, mix together the egg white, remaining 1/2 teaspoon of olive oil, and a pinch of salt. Beat until foamy and hold a soft peak form. Gently fold the egg whites into the batter mixture until no streaks remain.
4. Heat a large nonstick skillet over medium heat. Using a 1/4 cup measuring cup, scoop out the batter and place it in the center of the pan. Use the back of the measuring cup to spread the batter evenly in the pan, creating a circle about 3 inches in diameter.
5. Cook the fritters for approximately 2 minutes per side, or until golden brown and crisp. You may need to adjust the heat if they cook too quickly.
6. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Continue cooking the remaining batter, replenishing the oil in the pan between batches as needed.
Serving suggestions:
These fritters can be served warm or at room temperature. Enjoy them as part of a hearty breakfast with a side of maple syrup or jam, or try serving them alongside your favorite savory dish as a plant-based appetizer. They also make a great addition to your next brunch spread!
Nutrition facts:
Per fritter:
Calories: 120kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g
Total Time: 30 minutes, plus cooling time
Difficulty: Easy
Note: To keep these fritters vegan, simply omit the egg yolks and use flaxseed meal mixed with water as a binding agent instead.
Steps
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1
Done
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In a medium bowl, whisk together the gluten-free flours, tapioca flour, arrowroot flour, baking powder, and salt until well combined. Set aside. |
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2
Done
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In a separate bowl, whisk together the water, egg yolks, and 1 tablespoon of olive oil (if using). Add this mixture to the dry ingredients and stir until just combined. The batter should be slightly thick and pourable. |
|
3
Done
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In another bowl, mix together the egg white, remaining 1/2 teaspoon of olive oil, and a pinch of salt. Beat until foamy and hold a soft peak form. Gently fold the egg whites into the batter mixture until no streaks remain. |
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4
Done
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Heat a large nonstick skillet over medium heat. Using a 1/4 cup measuring cup, scoop out the batter and place it in the center of the pan. Use the back of the measuring cup to spread the batter evenly in the pan, creating a circle about 3 inches in diameter. |
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5
Done
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Cook the fritters for approximately 2 minutes per side, or until golden brown and crisp. You may need to adjust the heat if they cook too quickly. |
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6
Done
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Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Continue cooking the remaining batter, replenishing the oil in the pan between batches as needed. |
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7
Done
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0.5g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g |
