Wednesday, September 7, 2011

9 Sweet Pepper Fritters

This month for the Gluten Free Ratio Rally, the theme is Fritters and Doughnuts! As I've mentioned in a few other posts this past month, work has been super crazy for me. That's one reason why I always look forward to the beginning of the month, is the great variety of awesome themed recipes.

Fritters use a similar batter to pancakes, and are normally fried. For this recipe, I didn't have enough oil when making them, so I went with the lower-calorie approach of cooking them on a pan (giving them a similar appearance to pancakes).

I served them with some pork ribs that I cooked in a pressure cooker, which I'll post the recipe to later Wednesday.
Thank you to Meg for hosting the Ratio Rally this month! Her site is Gluten Free Boulangerie, which has a pretty awesome looking doughnut recipe.

Serves 12 fritters
Prep Time 10 minutes
Cook Time 15 minutes

2 oz pancetta
1 small sweet pepper
4 oz white rice flour
2 oz potato starch
2 oz tapioca starch
2 tsp chives
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp salt
2 tsp baking powder
8 oz milk
2 eggs

Dice the pepper and pancetta. In a small pan, cook the pancetta until it is crispy. Add the pepper to the pan, and cook for about 3-4 minutes, removing the items from the heat when cooked.

In a large bowl, combine the flours, starches, spices, powder, and salt. To this whisk in the eggs and the milk. Once everything is whisked together, add in the peppers and pancetta.
Heat a non-stick pan on medium heat. Pour the fritter batter by the quarter cup, and flip after about 2 minutes. Cook for another 2.

I hope you enjoy, and be sure to check the rest of the Ratio Rally posts!

Britt of GF in the City | Blueberry Fritters
Brooke of B and the Boy! | Apricot Fritters
Caleigh of Gluten Free[k] | Beetroot Fritters
Caneel of Mama Me Gluten Free | Thai Fried Bananas
Charissa of Zest Bakery | Picarones (Sweet Potato & Pumpkin Fritters)
Claire of Gluten Freedom | Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Doughnuts
Gretchen of Kumquat | Peach Cider Doughnuts
Jean of Gluten-Free Doctor Recipes | Cinnamon Apple Fritters
Jeanette of Jeanette's Healthy Living | Pumpkin Spice Doughnuts
Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes
Lisa of Gluten Free Canteen | Apple Butter Maple Syrup Doughnuts
Mary Fran of Frannycakes | Raspberries and Cream Doughnuts
Mrs. R of Honey From Flinty Rocks | Jelly Doughnuts
Pete & Kelli of No Gluten, No Problem | Jelly Doughnut Holes
Rachel of The Crispy Cook | Chocolate Doughnuts with Chocolate Glaze
Silvana of Silvana's Kitchen | Vanilla-Glazed Chocolate Chip Doughnuts
Shauna of Gluten-Free Girl | Glazed Yeast Doughnuts
Tara of A Baking Life | Brioche Doughnuts with Italian Plum Jam


  1. Nice! A savory fritter is a great idea.

  2. These look so tasty. Great job on the doughnut/fritter challenge. I like your savory entry.

  3. Very interesting take on fritters!! And I love that you went a savory route - and perfect for late Summer!

  4. Savory fritters - I love them! These look delicious - great job!

  5. I never even thought of doing something savory!

    They look delicious!

  6. Thanks everyone! I definitely enjoyed coming up with a savory fritter. I haven't created something savory during other Ratio Rally events, so I figured this would be a fun opportunity to do so.

    And they most definitely were some of the tastiest fritters I've had.

  7. I love the idea of a savory fritter. I am taking part in another challenge and you just gave me a great idea. :)

  8. A savory take on fritters is great, and I love that you proved how versatile the batter can be - no deep-frying necessary! Also, I love that you used pancetta. Can't go wrong with a good pork product. ;)

  9. Thanks! I didn't want any grease getting into the fritters, deep frying can always be such a delicate balance between crisp and soggy...

    Also, I agree, pancetta is wonderful!