“This recipe is adapted from a recipe originally from the Australian Macadamia Society. I was looking for recipes to use up some macadamias that I had left over.A vegetarian recipe that I have adapted to be gluten-free also. Makes 12 fritters. A light meal for 4 or an entree for 6. You dont need to be exact with measurements”
12 fritters

Ingredients Nutrition

  • Fritters
  • 90 g vermicelli rice noodles
  • 1 18 cups light coconut cream
  • 70 g rice flour (use a fine rice flour or fine brown rice flour)
  • 4 green onions, finely sliced
  • 150 g lightly roasted macadamia nuts, roughly chopped
  • 2 tablespoons coriander, chopped (cilantro)
  • 2 egg whites
  • salt
  • ground black pepper
  • Dressing
  • 2 red capsicums, roasted and skinned (red sweet bell peppers)
  • 2 tablespoons macadamia nut oil or 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce (use salt reduced if preferred) or 1 teaspoon gluten-free soy sauce (use salt reduced if preferred)
  • 1 tablespoon brown sugar
  • 13 cup coriander leaves (cilantro)
  • 34 cup black olives


  1. Using a bowl- add the vermicelli noodles and cover with boiling water. Sock the noodles for 5 minutes. Drain the noodles and chop coarsely. Set aside.
  2. Using another bowl- Combine the coconut cream with the ricee flour. Mix well. Add the chopped noodles, green onions, chopped macadamias and the coriander (cilantro), Season with salt and pepper. Mix well.
  3. Whisk the 2 egg whites until soft peaks form. Lightly fold the egg whites into the noodle mixture.
  4. Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches. Pan fry until lightly golden on both sides, turning once. Keep warm in the oven until all are completed.
  5. For the Dressing- cut the roasted capsicum (peppers) into slices. Combine with remaining ingredients and mix well .
  6. Serve fritters topped with the dressing. Serve as small stacks of fritters as a light main meal.

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