Being British, deep fried food has a long history with me. Fish and chips was a weekly event for me when I was back in Blightly – actually often more frequent than that. When my jeans started feeling a bit tight, and my t-shirts started fitting far too trendily (er.. tight too), I decided it was time to cut that practice out.
Course, it really wasn’t just the fish and chips. It was the onion bhaji’s too. We should also not forget the fact that most British chippies (fish and chip shops) will also fry just about anything that you bring in to them. Including candy bars.
I should make it public knowledge that I have never, ever eaten a fried candy bar.
Oh, I guess tempura counts as deep fried too.
So, I have eaten my own weight five times over in fried food. Since moving to the states 7 years ago the taste left me. Rather strange since the yanks seem to have just the same love of fried food that us Brit’s do. I lost the taste for it. Lost the taste for it till last weekend that was.
Some new friends (fast becoming old friends) of ours, Shauna and Danny came over for a lazy Sunday afternoon of cooking, eating, and playing with our respective kids. They have a daughter that our son loves, and judging by all the baby huggin’ that day – the feeling was mutual with her.
Not only are Shauna and Danny just fantastic people, they also happen to be two very good cooks (well, it helps that one of em is a chef..). Gluten Free cooks at that. Some will know them better as the tour-de-force behind GlutenFreeGirl
Going Gluten Free..
This is the first time I have mentioned this on my blog, but about a month ago Danika and I decided to go gluten free. Neither of us are celiac’s (that we know..) but thought we might try and do without gluten, see if it helps a few medical things, and stops that 4pm slump we seem to get.
Turns out, for us it really isn’t that much of a big deal – or that much of a big deal for this blog. I don’t bake much, and hardly ever use gluten based stuff in my recipes. If I do, there is a great gluten free substitute.
The biggest thing for me was bread and pizza dough. I love a nice loaf with cheese and charcuterie, and I didn’t want to cheat and just eat bread. Hats off to Shauna and Danny – they have come up with a fantastic gluten free bread that I just adore – they baked their latest version for us at the weekend, and it was phenomenal. Not just for gluten free bread. It was a phenomenal loaf of bread. Thankfully they are going to share this loaf in their forthcoming cookbook. Stay tuned.
Same goes with pizza dough. Their pizza dough recipe I like as much, if not a bit better than the no-kneed recipe I have been using the last year – and it is just as easy to make.
So, it isn’t that big of a deal. At all. This blog won’t change really. If I do a recipe with flour, I will give a gluten free and regular gluten based directions (say for a bechamel or sauce veloute).
Right.. back to those apple and squash fritters
Shauna mentioned that when they come over, they wanted to try and make a gluten free version of a Marcus Samuelsson recipe, from his book “Soul of a New Cuisine” The recipe was for some roasted squash and apple fritters, that get spiced up with a little Garam Masala.
Shauna and Danny did a fantastic job of subbing in gluten free ingredients to the fritters. Danny manned the peanut oil, and fried them up to a crisp, and then dusted them in some cinnamon sugar.
These seriously tasted like little fried balls of Autumn. So fantastically crisp and sweet on the outside – and with a single bite you are through into warm, spiced savory squash with a hint of apple. We all ate these faster than Danny could fry them up.
Squash and Apple get roasted, with a little garlic. Garam Masala gets mixed in, along with a few gluten free flours to help bind. Tossed in more flour, and fried up in peanut oil. A final coating of cinnamon sugar seals the deal before eating as fast as humanly possible.
If you ask me, they might not even need that final dusting of spiced sugar. I liked them very much just as being a pure savory treat, without the sweet edge..
Since I really had no part what-so-ever in the making of this recipe, it only seems fair that you get the 411 on the ingredients and methods of this great fritter straight from the horse’s mouth. (not calling Shauna or Danny horses you understand..)