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Home > Recipes > Gluten-free batter

Gluten-free batter

Warren Elwin

Publication: Bite

Bite

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Gluten-free batter

Photo by Tam West

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Dip a medley of seafoods (calamari rings, baby squid, raw prawns, mussels), slices of lemon, fennel bulb, broccolini and curly parsley in this batter.

Ingredients

⅔ cup Rice flour
½ tsp Baking powder
½ tsp Salt
½ cup Dry white wine
⅔ cup Cold water

Directions

  1. Sift rice flour with baking powder and salt. Mix dry white wine with enough cold water to measure ⅔ cup total and whisk thoroughly into flour to form a thin batter.
  1. Dip a medley of seafoods (calamari rings, baby squid, raw prawns, mussels), slices of lemon, fennel bulb, broccolini and curly parsley, through the batter, and fry in hot oil. Drain, season with sea salt flakes and serve with a lemon or chipotle aioli.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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