Today I present you the gluten-free version of castagnole. Soft for several days, the ricotta castagnole with rice flour are prepared in no time and do not require refrigeration. Flavor them as you like, I chose lemon zest but they are also delicious with orange zest and a few drops of rum.
Discover also the other castagnole recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups gluten-free rice flour
- 1/3 cup gluten-free potato starch
- 1 tsp gluten-free baking powder
- 1/3 cup sugar
- 2 tbsp butter
- 2 egg yolks
- 1/3 cup milk
- 2/3 cup ricotta cheese
- 1/2 lemon (zest, grated)
Tools
- 1 Bowl
- 1 Whisk
- 1 Frying Pan
- 1 Slotted Spoon
Steps
In a bowl, add the ricotta and mix with a whisk.
Then add the sugar and grated lemon zest.
Whisk until you obtain a smooth and velvety mixture.
Add the milk and then the yolks.
Mix well and add the melted cold butter.
Finally, add the flour with the starch and baking powder.
Knead with a spatula.
Take some dough and place it on a lightly floured surface. Form thin logs about 3/4 inch in diameter, and cut into 3/4-inch pieces.
Shape into a round form and fry in hot oil at 340°F-350°F.
Drain and roll in granulated sugar.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients, to ensure they do not contain gluten contamination
Tips
The dough does not need to rest in the refrigerator.
Gluten-Free Carnival Recipes
Carnival Fritters with Rice Flour
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