The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Put sifted flour, egg, oil, soy milk, salt and pepper in a bowl and whisk to combine. Add the other ingredients and stir to combine.
Heat the oil in a large frying pan over medium heat. Cook 1/4 cupfuls of mixture for about 3 minutes each side or until cooked and golden. Drain on paper towels. Serve with lemon wedges and a sweet chili sauce.
120g is approximately 4 oz
This is a great basic fritter recipe. You can omit the prawns and just do zucchini and corn or basically throw whatever you want in the mix. Enjoy!
I have only ever made it with real egg so I don’t know what it will do with egg replacer. You should be able to replace the soy milk with another non- dairy, non-soy milk and get the same results.
If avoiding soy, use another milk alternative and non-soy oil.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.