Gluten-free Ricotta Castagnole with rice flour, but I assure you they’re great for everyone! They’re super soft, just a little ricotta makes them as fluffy as cushions. Gluten-free ricotta castagnole, just because they’re made with rice flour, but in every way, we’re officially talking about castagnole, a traditional Carnival dessert. Surprisingly, I discovered from the web that castagnole are typical of Lazio, Liguria, Emilia-Romagna, Veneto, and Marche. The castagnole recipe is very ancient, dating back to the 1700s, and already in Lazio, there was even baking! Let’s be clear folks, we didn’t invent anything new. The original recipe surely doesn’t include ricotta, but my experiment called for it, and it turned out well, I’m quite satisfied with my work: try for yourself. You can find other traditional recipes for Carnival celebrations on my blog.giallozafferano.it/vaipinacucina, like the apple fritters with beer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 616.37 (Kcal)
- Carbohydrates 27.69 (g) of which sugars 10.15 (g)
- Proteins 6.09 (g)
- Fat 54.59 (g) of which saturated 11.23 (g)of which unsaturated 40.79 (g)
- Fibers 0.22 (g)
- Sodium 42.75 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare the Ricotta Castagnole
- 1 egg
- 1/4 cup sugar
- 1 cup cup rice flour
- 3 tbsps tbsp whole milk
- 5 oz oz sheep ricotta
- 1 tsp baking powder
- 1 tbsp rum flavoring
- 300 g peanut oil (for frying)
Tools to Prepare the Gluten-Free Castagnole
- Small Pot
- Electric Whisk
- Bowl
Preparation
I always prepare a small amount, especially if it’s the first time I’m trying a new recipe.
In a bowl, start adding the ingredients: sugar with the egg, baking powder with rice flour, rum with milk, and finally the ricotta.
Using the electric whisk, blend everything into a smooth and homogeneous cream. That’s it, all you have to do.
Put the peanut oil in a small pot and bring it to temperature; ideally, it should be 170°F, but if you don’t have a kitchen thermometer, don’t worry. Test with a toothpick; if you immerse a piece in hot oil and it starts bubbling around, it’s ready. Start frying the gluten-free ricotta castagnole. Use a teaspoon to pour a bit of the mixture at a time into the oil.
I discovered that using rice flour certainly makes the fried food lighter, absorbs less oil in cooking, and besides being gluten-free, in my opinion, it’s good for everyone.
Ready!
The gluten-free ricotta castagnole are ready
With a bit of powdered sugar, now they’re really ready.
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Can I also use cow’s ricotta to prepare the castagnole?
Yes, of course, any other ricotta will be fine, not just the sheep one.
How long do the ricotta castagnole last?
In theory, at least 2 days outside the fridge, otherwise they become hard. In theory, because in practice they don’t last long, they’re like cherries, one leads to another.
