Pear Fritters


Makes ~30 bite sized pieces


  • 2 cups gluten free plain (All Purpose) baking flour
  • 2 tsp sugar
  • 2 tsp baking soda
  • 1/2 tsp citric acid
  • 1 cup calcium fortified rice milk
  • 1 Tblsp rice bran oil (or suitable oil)
  • 1 egg
  • 2 Tblsp water
  • 3-4 cups rice bran oil, or suitable oil, for deep frying
  • 4-5 ripe pears peeled
  • 1/2 cup castor sugar for rolling the cooked fritter in


  • Sift the first 4 dry ingredients into a medium sized bowl
  • In a separate bowl beat together the rice milk, oil, egg and water
  • Add liquid ingredients to the flour and beat until blended. The oil should be about 3 cm (1 inch) deep. The oil is ready to use when it starts to shimmer
  • Peel the pears and slice them into pieces
  • Place the pear in batches into the batter and roll them around until fully coated
  • Using tongs, gently place the battered pear into the shimmering oil, so that they do not touch. Do not over crowd the oil.
  • Cook roughly 1 minutes (until browned) and then turn the pear over for another minute on the other side
  • Take the fritter from the oil and place on a paper towel to drain
  • Roll the drained pear fritters in the extra sugar to fully coat the fritter
  • Continue until all the pears are cooked and coated in sugar

To Serve:

  • Eat straight away, as they are, or with maple syrup or topping of your choice

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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