GLUTEN-FREE CASTAGNOLE: an alternative version of the classic Carnival fritters!

published on 2 February, 2026 at 12:01

INGREDIENTS (about 50 castagnole)

1 egg
100g (1/2 cup) sugar
120ml (1/2 cup) rice milk
2 tsp gluten-free baking powder
280g (2 1/4 cups) rice flour
50g (1/2 cup) chestnut flour
1 tsp vanilla extract

Granulated sugar, as needed

1 liter peanut oil, for frying

METHOD

1. In a large bowl, add the egg, sugar, rice milk, and vanilla extract.

2. Mix with a spoon until you obtain a smooth, homogeneous liquid mixture.

3. Add the rice flour, baking powder, and chestnut flour.

4. Mix again until you obtain a smooth, workable dough.

5. Shape the dough into small balls, about 10 g each.

6. Fry them in hot oil, turning occasionally, for about 5 minutes until golden.

7. Drain the castagnole and immediately toss them in granulated sugar.

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