The carnival fritters with rice flour are filled with lactose-free pastry cream, very light and delicious. They can also be filled with chocolate cream or served empty accompanied by a warm jam. I tried them with strawberry jam and they were amazing.
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- Difficulty: Medium
- Cost: Affordable
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 1/2 cup water
- 1.4 oz rice oil
- 1/4 cup gluten-free rice flour
- 1.8 oz rice starch (gluten-free)
- 1 tsp sugar
- 1/2 tsp salt
- 1 g xanthan gum (gluten-free)
- 3 eggs
- 1 cup cup soy milk (gluten-free)
- 3 egg yolks
- 1/4 cup sugar
- 0.4 oz cornstarch (gluten-free)
- 0.4 oz rice starch (gluten-free)
- 1 lemon (zest grated)
- 1 l vegetable oil
- gluten-free powdered sugar
Tools
- 2 Bowls
- 3 Pots
- 1 Whisk
- 2 Teaspoons
- 1 Piping bag
Steps
Bring the water to a boil with the oil, salt, and sugar. Mix the xanthan with the flour.
As soon as it boils, pour in all the flour. Mix well until you get a smooth dough. Let it dry for 2 minutes, continuing to stir.
The dough is ready when it detaches from the bottom of the pot and starts forming a film on the bottom.
Remove from heat and place in the bowl of a stand mixer. Start the machine with the paddle and cool. Alternatively, put it in a bowl and cool with electric beaters or a hand whisk.
After a few minutes, add the eggs, one at a time. The dough should have the consistency of pastry cream, so if necessary, add another egg, beat it in a small bowl, and add it gradually.
The dough is ready when it is smooth like pastry cream, firm but not liquid.
Bring the soy milk to a boil with the grated lemon zest.
Beat the yolks with the sugar, then add the starches and mix well. When boiling, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk. Quickly cool the cream in an ice water bath, or in the freezer, after covering it with plastic wrap in contact.
Heat the oil to 320°F.
With the help of two teaspoons, form small balls and drop them into the oil. As soon as the fritters are golden and well-puffed, remove them from the oil with a slotted spoon.
Let them drain on absorbent paper until completely cooled. Fill a piping bag with the pastry cream and stuff the fritters.
Sprinkle with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
For frying, you can also use peanut oil.
Soy milk can be replaced with whole or lactose-free milk.
Also try the almond milk pastry cream (Recipe).
Also try the almond milk pastry cream (Recipe).
Also try the almond milk pastry cream (Recipe).
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