Whenever I am wanting something new to eat I look to Asian cooking for some inspiration as it is normally gluten free when you minus all the sauces! Asian cooking and Asian ingredients tend to be gluten free as is mainly a rice based diet (yay!). I think vermicelli is an under utilised ingredient in GF cooking. It is a thin noodle made of just rice and water and dried into a little cake. You can find this in any Asian grocery store. The Asian imports won’t be GF certified but some well known brands like Chang’s are, which you can find in major supermarkets.
To prep vermicelli all you do is soak the dried noodle in boiling water till it is soft. Usually about 10 minutes or so. Just break it up when it starts to soften so the heat cooks the middle.
Rice vermicelli fritters
Gluten free, dairy free, soy free, nut free, egg free, vegan, failsafe
- 1 cake of rice vermicelli
- 1 handful cabbage, finely shaved
- 1/2 handful spring onions, chopped
- 1/2 carrot, grated (optional – moderate salicylates)
- Canola oil for frying
- Soak the vermicelli in boiling water for 10-15min till soft. Break up the noodles to ensure even cooking.
- Drain the noodles when cooked. The dryer the better as they becomes more sticky when they are dry and help with keeping the fritter shape. If you are impatient like me then just use some paper towel to get it as dry as you can.
- Mix the spring onions and cabbage with the noodles (and the carrot if you are using it).
- Pop some oil into a pan on medium heat. You will need enough to cover the bottom of your pan. Shallow frying makes it crispier! Place the noodle mix into the oil and flatten out.
- When it becomes golden brown and crunchy then flip them over.
- When the other side is crunchy take it out and place it on some paper towel to blot off the oil.
Too easy!! Enjoy while hot 🙂