Gluten-Free Anchovy Fritters

Steps

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1. 1
   Prepare fresh ingredients: slice spring onion into 1 cm pieces, finely chop deseeded red chilli and small shallot.
   ▶ ≈1:14
2. 2
   Clean and dry-roast the anchovies: rinse and gut about 30 g of anchovies, removing all impurities. Dry-roast them in an oiled-free pan over low heat for 2–3 minutes until dried but not crispy, to enhance umami. Cool slightly.
   ▶ ≈2:06
3. 3
   Mix dry ingredients: in a large bowl, combine 120 g rice flour, 40 g tapioca flour, 2 tbsp potato starch flour, 1 tsp baking powder, 0.25 tsp turmeric powder, 0.25 tsp salt and 1 tsp black pepper powder. Stir well.
   ▶ ≈3:02
4. 4
   Add fresh ingredients and anchovies: add the roasted anchovies, chopped chilli, shallot and spring onion to the flour mixture. Stir until everything is evenly coated.
   ▶ ≈4:08
5. 5
   Make the batter: gradually add 180–200 ml cold water while stirring slowly, until the batter reaches the right consistency (should fall slowly when lifted with a spoon). Rest for 10 minutes.
   ▶ ≈4:40
6. 6
   Heat the oil: pour plenty of oil into the wok and heat. Test with the tip of a wooden spoon or chopstick: if fine bubbles appear, the oil is ready.
   ▶ ≈5:28
7. 7
   Fry: scoop a large spoonful of batter and gently drop into hot oil. Do not fry too many at once to avoid temperature drop. Fry for 3–4 minutes, turning occasionally until golden brown and cooked through.
   ▶ ≈5:42
8. 8
   Drain: when the fritters float and turn crispy, scoop out with a slotted spoon and drain on a wire rack or paper towel. A rack allows steam to escape quickly, keeping them crispy longer.
   ▶ ≈6:56