← Back to Search Results
frying
Chestnut Doughnut Holes

Photo by: Johnny Miller
Comments: 0
 

Recipe

These are a delightful alternative to the gluten- and dairy-laden doughnut hole.

Yield: Makes 30 to 35 pieces

Ingredients

  • ½ cup chestnut flour
  • ¼ cup plus 1 tablespoon coconut milk
  • 1 egg, separated
  • Safflower oil for deep-frying

Directions

Pour oil 3 inches deep into a 4-quart saucepan. Place the pot over medium heat and bring the oil to 300°F. While the oil is heating, combine the flour, coconut milk, ¼ cup water, and the egg yolk in a medium bowl.

In a separate bowl, whisk the egg white or beat it in an electric mixer until it forms stiff peaks. Using a flexible spatula, fold the white into the chestnut batter, then set the bowl aside.

Constantly monitor the oil temperature to make sure that it stays at 300°F. To fry, drop 1 teaspoon at a time into the oil using a heat-resistant plastic spoon. Fry for 30 seconds, then flip over and fry for 20 seconds, until golden brown. Work carefully to avoid getting burned. Remove from the pot with a slotted spoon and place on a paper-towel-lined plate.

These can be tossed in sugar or served plain and enjoyed immediately or at room temperature.


© 2011 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 35 servings and and 3 cups added oil for frying.

 

Nutritional Information

Nutrients per serving (% daily value)

37kcal (2%)
2mg (0%)
1g
0g
3g (5%)
0g
1g (3%)
1g
2g
6mg (2%)
0g
0g
4mg
24mg
2mcg RAE (0%)
0mg (0%)
2mg (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
living-raw-food Living Raw Food
by Sarma Melngailis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?