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+ servings

Gluten Free Pizza Fritelle

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Author Barbara Bianchi


  • 1/2 cup of water
  • 3 tablespoons organic butter
  • pinch of salt
  • 3/4 cup Bob's Red Mill gluten free all purpose baking flour
  • 1/2 cup organic raisins
  • 3 organic eggs
  • zest of one organic lemon
  • gluten free powdered sugar
  • olive oil for frying


  • Bring water to a boil with the butter and a pinch of salt. Add the flour, stirring into a nice warm dough. Cook on low for 5 minutes. Then let cool about 10 minutes.
  • Meanwhile, scrub the lemon with a vegetable brush. A lot of the flavor of the lemon is in the peel so with a microplane, grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter. If you don't have a microplane, you may use a regular grater.
  • Next, combine dough and eggs in a mixing bowl and beat for 1 minute. Then stir in raisins and lemon zest.
  • Fry the dough, a tablespoon at a time in hot oil (about 350℉) in a deep pot until golden. (The dough should sink a little and then rise to the top. If they do not sink at all, the oil is too hot. Also, the oil should definitely not be smoking.)
  • With a spider spoon, lift out of the oil and drain the pizza fritelle on a paper towel. Dust with powdered sugar and serve.