Chestnut Doughnut Holes
Published by Artisan
These are a delightful alternative to the gluten- and dairy-laden doughnut hole.
Makes30 to 35 pieces
Total Timeunder 1 hour
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, nutty, sweet
Type of Dishbread, dessert, quickbreads
- ½ cup chestnut flour
- ¼ cup plus 1 tablespoon coconut milk
- 1 egg, separated
- Safflower oil for deep-frying
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