First off – I’m sorry. I really am. I didn’t intend to start the new year by sharing a recipe for something deep fried. I should be sharing something healthy, a Greek Quinoa Salad perhaps?
Well, there is plenty of January left for you (and me) to enjoy salads, but these Gluten Free Portzelky are part of my family’s New Year tradition.
Every New Year’s my Mom would fry up a big batch of these fritters, and we’d eat way too many of them. After all, they are always best fresh, and she only made them once a year.
A few years ago I created a recipe for gluten free New Year’s cookies (as they are also known), but I’ve learned things along the way about gluten free flours, so I decided to re-work the recipe, making them easier to make, and even tastier than they were last time.
After I shared some pictures on Instagram and Facebook when I was making these Gluten Free Portzelky, a number of readers declared that I was making Oliebollen. I had never heard that word before, but when I did a quick search, I saw that these were in fact gluten free Oliebollen.
Oliebollen are traditional Dutch doughnuts, often with raisins, currants, or some chopped apple in the batter.
I love when I find out that a food is known by many nationalities, just by different names. No matter the name, we all know good food.
Gluten Free Portzelky or Olibollen Recipe:
- 2 cups (500 ml) warm milk
- 2 tablespoons (30 ml) unsalted butter, softened
- 1 teaspoon (5 ml) granulated sugar
- 1 tablespoon (15 ml) rapid rise yeast
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) oil
- 1 teaspoon (5 ml) vanilla extract
- 2 1/4 cups (360 g) brown rice flour
- 3/4 cup (95 g) tapioca starch
- 1/2 cup (85 g) potato starch
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (30 ml) dry milk powder, vanilla pudding mix, or almond meal
- 2 teaspoons (10 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) salt
- 2 cups raisins, re-hydrated (soak raisins in hot water for 5 minutes before draining)
- oil for frying
- Add the butter to the warm milk, and stir until the butter is melted. Add 1 teaspoon sugar and the yeast, stir, and let proof for 5 minutes, until it is frothy.
- While the yeast is proofing, whisk together all the dry ingredients in the bowl of your stand mixer.
- Add the eggs, oil, and vanilla extract to the yeast mixture. Whisk to combine.
- With the mixer on low speed, pour in the milk/egg mixture. Mix on medium speed for about 1 minute. Add in drained raisins, and stir until they are evenly distributed.
- Place the bowl in a draft-free warm place, and let rise until double in size (about 30 minutes).
- In an electric frying pan, or a thick-bottomed pot, heat oil to 350 degrees F (USE A THERMOMETER, PLEASE).
- Carefully drop about 1-2 tablespoons of dough into the hot oil. I use 2 tablespoons to scoop and push the dough gently into the oil or my metal cookie scoop. You don't want the oil to splash.
- Fry until golden brown on each side, about 2-3 minutes per side.
- Remove from the oil using a slotted spoon, and drain on paper towel lined cookie sheet. You can eat them as is, or roll them in granulated sugar or confectioners' (icing) sugar.
- Let the cookies sit for 10-15 minutes before eating, the texture improves. They are best eaten fresh and warm, but you can reheat them in a 300 degree F oven for 10 minutes.
Looking for more doughnut deliciousness?
Check out these baked doughnut recipes (click the picture for the recipe):
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.