Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Karen G says
January 3, 2015 at 11:46 am
These sound really good Jeanne! Who says you have to start the fitness diet on January 1st anyhow…LOL. I am always the rebel so I think I will try out some of your other “doughnut” type recipes! Happy New Year one more time…
Shirley @ gfe & All Gluten-Free Desserts says
January 3, 2015 at 12:00 pm
YUM!!! I could so go for these right now, Jeanine, fried or not. I’ll take mine with apple, please. 😉
Happy New Year!
January 3, 2015 at 3:46 pm
Amazing job Jeanine! This is the diet that starts every mennonite’s new year:)
January 3, 2015 at 4:05 pm
Hi Jeanine! Happy New Year! Before I make these portzelky, I need to ask – when I put the dough into the oil, does the oil have to cover the entire scoop of dough? I don’t deep fry anything, so I truly do not know how much oil to put into the pot or frypan. Thank you!
connie mag says
January 3, 2015 at 4:09 pm
Can I substitute eggs with an Ener-G replacement?
Sharon @ What The Fork Food Blog says
January 5, 2015 at 1:42 pm
These look great! Who cares if it’s not healthy, all things in moderation, right?!
January 6, 2015 at 10:28 am
Wow, these look wonderful! I’ll take 2, or maybe 3. 🙂 Hope your 2015 is getting off to a great start!
January 10, 2015 at 8:47 am
Portzelky? Oliebollen? What about Danish ableskiver made in a special muck pan?
January 12, 2015 at 4:53 pm
I’d much rather be eating these than a kale smoothie or a salad, they look delicious!
December 9, 2015 at 2:35 pm
Why the dry milk powder, vanilla pudding mix, or almond meal? Would custard powder work?
January 13, 2016 at 1:56 pm
I haven’t tried it with custard powder, sorry! The other ingredients improve the texture of the dough.
January 16, 2016 at 5:24 pm
I’m so excited to try this!! When I was very young my grandfather made olliebollen for Christmas. He doesn’t anymore now that’s he’s slowed down, and no one else knows the recipe. I had hoped if I could at least get the recipe I could convert it to gluten free. Now I can just make them!
Janet Selkee says
January 1, 2017 at 5:45 pm
Oh!! Jeanine, I made these today, and they are scrumptious! A keeper for sure. THANK YOU!!!
January 1, 2018 at 4:32 pm
Happy New Year Jeanine!
Thank you for posting this Portzelky recipe. Before being diagnosed with Celiac a year ago my favorite recipes came from the Mennonite Treasury cookbook and was sad that I would not be able to enjoy the food of our heritage, until now! The batch turned out great! I halved the recipe as my husband and I wouldn’t be able to eat so many. I did add the 2 eggs for half a recipe and the batter was so light and fluffy but better yet tasty! Thanks again for bringing our New Years tradition to life.
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