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Day One: Gluten-Free with Rachael Ray Challenge — Batter Up!

by caroline

So, the first Gluten-Free with Rachael Ray recipe was a success — boy, was it ever!

For our challenge kickoff, we decided to make these tasty looking, Zucchini Fritters with Tuna. Interesting combo, right? The recipe is a part of a series in the March 2010 issue of Everyday with Rachael Ray, where the recipes are all based upon this Basic Batter.

In order to make this recipe gluten-free and dairy-free, it required several swaps. Starting with the batter:

RR Ingredients: The G-Spot Used
  • 1 cup of flour
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1 cup of milk
  • 1 cup of rice milk
  • 3 beaten eggs
  • 3 beaten eggs
  • 5 Tablespoons of melted butter
  • 1 Tablespoon of vegetable oil
  • 1 Tablespoon of safflower or vegetable oil (We used safflower because it is our preference, but vegetable it OK, too.)

 

Directions: In a bowl, whisk together 1 cup gluten-free flour, 1 tablespoon plus 1 teaspoon baking powder, 1/4 teaspoon sugar and 1/4 teaspoon salt. Beat in 1 cup rice milk, 3 beaten eggs, 5 tablespoons melted Earth Balance butter and 1 tablespoon safflower or vegetable oil until smooth.

Once you have made the batter, the next step is to prepare the ingredients for the Zucchini Fritters with Tuna.

RR Ingredients: The G-Spot Used
  • One 12-ounce can tuna, drained
  • One 12-ounce can tuna, drained (We had to use 2 1/2 5-oz. cans because that is what we had on hand; we also used solid white, albacore tuna.)
  • 4 scallions, coarsely chopped
  • 4 scallions, coarsely chopped
  • 1/2 cucumber—peeled, seeded and sliced crosswise
  • 1/2 cucumber—peeled, seeded and sliced crosswise
  • 1/4 cup pitted kalamata olives, sliced
  • 1/4 cup pitted kalamata olives, sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1/2 pound zucchini, coarsely grated
  • 1/2 pound zucchini, coarsely grated (this is about 1 cup)
  • 1 cup of the gluten-free Basic Batter you created (above).
  • Vegetable oil, for frying
  • Vegetable or safflower oil, for frying (Again, we used safflower oil because it is our preference, but vegetable oil is fine, too.)
  • 1 lemon, cut into wedges
  • 1 lemon, cut into wedges

 

Directions:

  1. In a bowl, combine the tuna, scallions, cucumber, olives, olive oil and Nayonaise. In another bowl, combine the zucchini with the batter. TIP: Put on an apron before frying to avoid splashing on clothing.

  2. Fill a large skillet with enough safflower or vegetable oil to reach a depth of 1 inch and heat over medium-high until it registers 350° on a deep-fry thermometer. (Note: If you do not have a deep-fry thermometer, then you can use this little trick Dan taught me — Test the oil to see if it's hot enough by wetting your hand and flicking a drop of water into the oil. If it bubbles, then you're ready to go; if not, wait a bit and then test again.)

  3. Drop 1/4 cupfuls of the zucchini mixture in the oil. TIP: We found these fry best if, after dropping the mixture into the oil, you take a metal spoon and lightly smush it down to flatten it out a bit. Fry until golden, about 3 minutes; use a slotted metal spoon to remove the fritters and drain. TIP: Set aside on a plate lined with paper towels (this will help absorb excess oil).

  4. Repeat process until all of the zucchini batter has been used. Top with the tuna salad and serve with the lemon wedges.

Pretty darn close, right?!

You are going to have leftover Basic Batter, but don't fret — we have another recipe coming your way that will feature the batter again. Just store it in an airtight container in the refrigerator.

One thing to really keep in mind when working with frying food is your safety. I know I'm about to sound like a finger-wagging mom right about now, but it is so easy to burn your skin. Be sure to stand a good distance away from the oil as it works on frying your food, and if it starts to get a bit overactive, just turn down the heat.

As for this recipe, it is a for sure WIN. The salty black olives and crunchy tuna, paired with the crispy fritters are oh-so-tasty. Probably not the world's most healthy dish, but, hey, who said we all can't indulge now and then? Think of it this way: Make them for your main squeeze or best pal, eat 'em on up, and then head out for a nice evening stroll to burn off a few extra calories.

Sounds like a match made in zucchini heaven, right?

Note: This is a gluten-free, dairy-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)