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    You are at:Home»Dairy-Free Recipes»Appetizers»Orzo Mushroom Fritters with Balsamic Dipping Sauce

    Orzo Mushroom Fritters with Balsamic Dipping Sauce

    6
    By Alisa Fleming on February 19, 2014 Appetizers, Dairy-Free Recipes, Entrees

    This recipe for orzo mushroom fritters is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Mimi Chang. For the fritters themselves, she uses Culinary Coconut Milk from So Delicious.

    Orzo Mushroom Fritters with Dipping Sauce

    Fast and Fresh Dairy Free Time Trials Recipe ContestMimi says, “The original recipe I came up for these mushroom fritters included parmesan cheese. For this contest, I experimented with making the fritters dairy-free by omitting the cheese and adding coconut milk (I always loved Thai dishes that incorporated coconut milk with mushrooms so I knew that this pairing worked). My family and I decided that we prefer the dairy-free version over the original parmesan ones! The coconut milk adds a silkiness and a subtle sweetness that brings the fritters to a new level. The fritters come out hot and crunchy and the dipping sauce adds a brightness.”

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

    Special Diet Notes & Options: Orzo Mushroom Fritters

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free optional, nut-free, peanut-free, soy-free, and vegetarian.

    Orzo Mushroom Fritters with Balsamic Dipping Sauce
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    Author: Mimi Chang
    Ingredients
    For Fritters:
    • 3 tablespoon coconut oil, divided (plus more for frying)
    • ¾ cup uncooked orzo (gluten-free, if needed)
    • 1-1/2 cups water
    • 4 ounces mushrooms, diced (I included the stems)
    • 4 tablespoons So Delicious Dairy Free Original Culinary Coconut Milk
    • 2-1/2 tablespoons cornstarch
    • ½ tablespoon dried basil leaves
    • 1 teaspoon salt
    • Dash of black pepper
    • 1 egg (lightly beaten)
    For Dipping Sauce:
    • ½ cup coconut oil
    • 4 tablespoons balsamic vinegar
    • 1 tablespoons dried basil leaves
    • Salt and pepper, to taste
    Instructions
    1. Heat 1 tablespoon of the oil in a wide pot (I use a 3.5 quart saucepan) over medium high heat. Add orzo, mix to coat with oil. Stir often allowing orzo to toast golden brown, about 3 minutes.
    2. Turn heat off and add the water to the orzo (be careful of the steam that arises as the pot is hot). Cover and bring to a boil. Turn heat down and simmer covered for 7 minutes and then uncover and simmer for another 3 minutes (much if not all the water will have dissipated in the pot).
    3. While orzo is cooking, sauté mushrooms in the remaining 2 tablespoons of oil over high heat in a nonstick pan. Allow the mushroom to brown and release moisture, about 5 minutes.
    4. Then, mix together the ingredients for dipping sauce in small bowl.
    5. Once orzo is cooked, drain well and shake dry.
    6. In a medium sized bowl, mix the orzo, cooked mushrooms, coconut milk, cornstarch, basil and salt and pepper. Add egg last and incorporate.
    7. In same pan the mushrooms were cooked in, heat 2 tablespoons of oil over medium high heat. Drop about 2 tablespoons of the batter ("eyeball" it) for each fritter into the pan. With spatula, gently round out the edges and flatten each of the fritters to about ¼ inch thickness. After about a minute and a half to two minutes, you will feel that the bottom of each fritter has gotten solid and has browned enough to flip. Carefully flip (I found that the thinner the spatula, the better), and cook for another minute and half to two minutes. Place fritters on plate lined with paper towel. It will take 2 batches to go through the batter (add another 2T of oil to the pan before starting the second batch).
    8. Serve with dipping sauce. Voila!
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    6 Comments

    1. Cindy on June 10, 2018 10:48 am

      I am assuming you add the mushrooms to the other ingredients before frying. This was omitted from the recipe.

      Reply
      • Alisa Fleming on June 11, 2018 6:53 am

        Yes, I believe that is when they go in. Thanks for pointing this out Cindy!

        Reply
    2. Jan on March 31, 2016 2:49 pm

      Doesn’t orzo contain wheat, and therefore, gluten?

      Reply
      • Alisa Fleming on March 31, 2016 2:59 pm

        Hi Jan, yes, most orzo is, but there are gluten-free ones available! Sorry for the confusion, I’ve updated with a link to gluten-free options. You could also use rice instead.

        Reply
    3. Georgina on March 21, 2014 7:31 am

      How would apple cider vinegar work for the dipping sauce?
      Family member can only eat apple cider vinegar.

      Reply
      • Alisa Fleming on March 25, 2014 7:33 pm

        Hmm, I couldn’t tell you without trialing it Georgina. The flavor would definitely be different.

        Reply

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