Abstract: The effect of different modified starches on water retention and fritter quality of frozen dough stick fritters was analyzed.The optimal formulation and processing technology of frozen non-aluminum fritters were determined by single factor test and orthogonal test.Under the condition of the ratio of highgluten flour to low-gluten flour was 7:3, content of non-aluminum bulking agent was 2.6%(dry flour),content of acetylated double starch phosphate (ADSP) was 2.4%,and the amount of oil was 1.2 g/100 g,the high quality frozen aluminum-free fritters can be produced.