Gluten-free and egg-free cod fritters prove that such a classic tapa can be adapted for those with celiac disease, egg allergies, or simply those who want to avoid both ingredients, without sacrificing what truly matters: a crispy exterior, a fluffy interior, and that distinct cod flavor that begs for a cold beer. The traditional recipe uses wheat flour and egg, two pillars that seem indispensable. They are not. With the right flours and a good egg substitute, you can achieve a batter that binds, expands during frying, and leaves no one out at the table.
At Mercat del Ninot, we have been working with salted cod since 1990, and we are increasingly asked for versions suitable for allergies and intolerances. In this guide, I explain why the recipe needs adaptation (it's not enough to just remove ingredients), which gluten-free flours actually work, how to reliably substitute egg, and the step-by-step process to ensure perfect results every time. If you're looking for the classic version, you can find the complete recipe for our traditional cod fritters; here, we focus on the adaptation.
Why the recipe needs adaptation (and not just removing ingredients)
Wheat gluten and egg are not in the batter by chance. Gluten provides structure and elasticity: it traps air and steam during frying, which is what makes the fritter puff up. Egg serves two functions simultaneously: it binds the dough (keeping it cohesive) and, with heat, it contributes to fluffiness as it sets.
If you simply remove both without compensating, you'll end up with dense fritters that fall apart in the oil or remain raw inside. The key is to restore those two properties—structure and binding—with other ingredients. Fortunately, there are very effective substitutes that you probably already have at home.
Which gluten-free flours work for fritters
Not all gluten-free flours behave the same way. These are the ones that yield the best results, alone or combined:
- Rice flour: This is the most neutral and reliable base. It provides a light and crispy fry. Its downside is that, on its own, it doesn't bind well, so it's best to combine it.
- Fine corn flour (not cornstarch): This gives a golden color and a very pleasant crispiness. Mixed with rice flour, it greatly improves the texture. Note: corn flour is not the same as cornstarch (Maicena); for this recipe, use fine corn flour.
- Chickpea flour: The great ally for this recipe. It naturally binds the batter, adds body, and a flavor that pairs wonderfully with cod. Additionally, its cooking water (aquafaba) can serve as an egg substitute, as you'll see below.
- Cornstarch (Maicena): In small amounts, it helps lighten and add crispiness, but it should not be the primary base.
The most effective combination is rice flour + chickpea flour in similar proportions, with a touch of corn flour. Chickpea flour binds, rice flour lightens, and corn flour helps with browning. If you prefer, a good commercial gluten-free bread flour (with added xanthan gum) also works, but the homemade blend offers more flavor.
How to substitute egg
You have several options, and the first two are the most reliable for helping the fritter rise:
- Aquafaba (chickpea water): The liquid from a can of cooked chickpeas, or the water from cooking dried chickpeas. Lightly whipped, it traps air and provides fluffiness like an egg white would. It is the best substitute for this recipe: about 3 tablespoons equal one egg.
- Baking powder (leavening agent): Essential for the batter to rise in the oil in the absence of gluten. Use one level teaspoon per 200g of flour. It does not replace egg for binding, but it provides the necessary lift for rising.
- Very cold sparkling water or gluten-free beer: The temperature contrast and bubbles help to aerate the batter when frying. Replace part of the liquid with it.
- Baking soda + a dash of lemon juice: Reacts to create bubbles and lightens the batter. Useful as a booster, not as a base.
The winning formula combines aquafaba (for binding and aeration) with baking powder (for lift). With these two, you won't need an egg at all.
Ingredients
For about 20-24 fritters:
- 300g desalted and shredded cod (or already desalted cod flakes)
- 80g rice flour
- 70g chickpea flour
- 30g fine corn flour (or cornstarch)
- 1 level teaspoon gluten-free baking powder
- 4 tablespoons aquafaba (chickpea water)
- 150-180ml very cold sparkling water (approximate amount)
- 2 very finely minced garlic cloves
- A good handful of chopped fresh parsley
- Mild olive oil or sunflower oil for frying
- Salt and pepper (be careful with salt: cod already contributes some)
For the cod, if you're starting with salted cod, remember to desalt it properly: you can find the step-by-step method in how to desalt cod. You can see our full range in our cod products collection.
Step-by-step preparation
- Prepare the cod. Make sure it is well desalted, drained, and shredded, without bones or skin. Pat it dry with kitchen paper: the less water it releases, the better the batter will bind.
- Mix the dry flours. In a bowl, combine the rice flour, chickpea flour, corn flour, and baking powder. Stir well to distribute the leavening agent evenly.
- Add the wet ingredients. Incorporate the aquafaba, garlic, and parsley. Gradually pour in the very cold sparkling water, stirring, until you achieve a thick batter that falls from the spoon with some resistance, like a dense churro dough. Do not make it too liquid.
- Add the cod. Gently fold in the shredded cod to avoid compacting the mixture. Taste and adjust salt and pepper.
- Rest. Let the batter rest for 15-20 minutes in the refrigerator. Without gluten, this resting period helps the flours hydrate and the batter to gain body.
- Heat the oil. To 175-180 °C (345-355 °F), enough so that the fritters can float. If you don't have a thermometer, a small piece of batter should bubble and rise immediately without burning.
- Form and fry. Using two spoons, scoop portions and drop them into the hot oil. Do not overcrowd the pan: in small batches, the oil temperature won't drop. Fry for 3-4 minutes, turning them, until golden and crispy.
- Drain. Transfer to a wire rack or paper towel. Serve immediately, piping hot.
Tips for fluffy, gluten-free and egg-free fritters
- Very cold liquid + very hot oil. The thermal shock is what triggers growth when there's no gluten or egg. Use sparkling water straight from the fridge and oil at 180°C (355°F).
- Don't add too much liquid. A batter that is too runny will spread out and absorb oil. Thicker is better: the cod will release some water.
- Respect the resting time. Gluten-free flours need to hydrate; 15-20 minutes makes a difference between a dense fritter and an airy one.
- Small batches. If you lower the oil temperature by adding too many, they will be oily and flat.
- Chickpea is your safeguard. If you notice the batter isn't binding, add another tablespoon of chickpea flour: it provides cohesion without egg.
Frying: the crucial moment
Without gluten to provide structure, frying must be clean and energetic. Use plenty of oil and maintain a stable temperature between 175 and 180 °C (345-355 °F); below this, the fritter absorbs fat and becomes soggy; above it, it browns on the outside but remains raw inside. Flip the fritters halfway through cooking so they grow evenly and become fluffy throughout the center. Serve them freshly made: the gluten-free version loses crispiness faster when cooled, so it's a tapa best eaten immediately. Accompany them with a mild aioli or egg-free mayonnaise for an appetizer suitable for the entire table.
Frequently asked questions
Are they as fluffy as traditional ones?
Yes, if you respect the cold liquid, baking powder, and resting time. The texture is slightly more delicate, and they are best enjoyed freshly fried, but the result is fluffy on the inside and crispy on the outside.
Can I make them only gluten-free but with egg?
Of course. If you only need the gluten-free version, keep the rice, chickpea, and corn flours and add an egg instead of aquafaba. The egg will bind and provide fluffiness just the same.
Does any commercial gluten-free flour work?
Gluten-free bread flour blends (with xanthan gum) do work, but you lose the flavor that chickpea flour provides. If you use a commercial blend, add a tablespoon of chickpea flour to improve binding and taste.
What is aquafaba and where can I get it?
It's the viscous liquid from cooking chickpeas, or from a can of cooked chickpeas. Drain it, reserve it, and use it lightly whipped. It's the most reliable egg substitute for helping the fritter rise.
Can I fry them in an air fryer?
Fritter batter is too liquid for an air fryer without a mold, as it will run. For an oil-free version, you would need a firmer batter or silicone molds. For the traditional air fryer method (with suitable batter), see our guide on cod fritters in an air fryer.
How do I control the salt if the cod is already salty?
Desalt the cod thoroughly following the recommended times and do not add salt to the batter until you've tasted it. Desalted cod still provides underlying saltiness, so adjust at the end.
