The Carnival fritters with rice flour are filled with custard, very light and delicious. They can also be filled with chocolate cream or served empty accompanied by warm jam. I tried them with strawberry jam, and they were delicious.
Also, check out other gluten-free carnival recipes:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 1/2 cup water
- 2.8 tbsp rice oil
- 1/4 cup gluten-free rice flour
- 1/3 cup rice starch (gluten-free)
- 1 tsp sugar
- 1/2 tsp salt
- 1 g xanthan gum (gluten-free)
- 3 eggs
- 1 cup soy milk (gluten-free)
- 3 egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch (corn flour) (gluten-free)
- 1 tbsp rice starch (gluten-free)
- 1 lemon (zested)
- 1 quart olive oil
- powdered sugar (gluten-free)
Tools
- 2 Bowls
- 3 Pots
- 1 Whisk
- 2 Teaspoons
- 1 Piping bag
Steps
Bring the water with oil, salt, and sugar to a boil. Mix the xanthan with the flour.
As soon as it boils, pour all the flour. Mix well until a lump-free mixture is obtained. Let it dry for 2 minutes while continuing to stir.
The mixture is ready when it detaches from the bottom of the pot and starts to form a film on the bottom.
Remove from heat and put in the mixer bowl. Start the machine with the paddle and cool. Alternatively, put in a bowl and cool with electric whisks or a hand whisk.
After a few minutes, add the eggs one at a time. The batter should have the consistency of custard, so add another egg if necessary, beat it in a small bowl and add little by little.
The batter is ready when it is as soft as custard, firm but not liquid.
Bring the soy milk with the grated lemon zest to a boil.
Beat the yolks with the sugar, then add the starches and mix well. When it boils, add the egg mixture to the soy drink.
Cook for about 1 minute, stirring with a whisk. Quickly cool the cream in a water and ice bath, or in the freezer, after covering it with food wrap in contact
Heat the oil to 320°F.
With the help of two teaspoons form balls and dip them in the oil. As soon as the fritters are golden and well puffed, remove them from the oil with a slotted spoon.
Let drain on absorbent paper until completely cooled. Fill a piping bag with the custard and stuff the fritters.
Sprinkle with powdered sugar.
ATTENTION: consult the Italian Celiac Disease Association handbook and read the ingredients carefully to ensure they are free of gluten contamination
Advice
For frying, peanut oil can also be used.
The soy drink can be replaced with whole milk or lactose-free milk.
The soy drink can be replaced with whole milk or lactose-free milk.
The soy drink can be replaced with whole milk or lactose-free milk.
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