Author: MariRecipes

Gluten Free Frittelle

Gluten Free Frittelle

Carnival is, and never fail to Venice pancakes … this time I managed to make them good, even gluten free :) They are quick to do, it will take a bit of patience to fry them, a few at a time, in a small saucepan with much corn oil …. for about 54-60 units:
. 600 ml of whole milk
. 1 pinch of salt
. 60g caster sugar
. 50 g of corn flour
. 300 g of rice flour
. 2 eggs
. juice of 1 orange zest +
. 1 teaspoon of vanilla extract
. 140 g raisins
. Approximately 40 ml brandy
Boil the milk with salt and sugar. When boiling add the flour and stir vigorously until it detaches from the pot. In the bowl of the mixer, stir this mixture, and add one egg at a time, mixing well. Add the raisins that you have left to soak in brandy and orange juice, the grated rind of orange, brandy and orange juice. Add vanilla.
With two small spoons to shape small balls that’ll fry in corn oil, about 8 at a time. The balls go to the bottom and when they start to cook come to the surface, must cook slowly, until they become golden. Drain and let cool on paper towels. You will see that the pancakes do not absorb the oil, are slightly crispy outside and soft inside … You can sprinkle with sugar when cold … Happy Carnival!
It’s Carnival time, and in Venice “frittelle” never fail  … this time I managed to make them good, even gluten free :) They are quick to do, it will take a bit of patience to fry them, a few at a time, in a small saucepan with much corn oil …. for about 54-60 units:
. 600 ml of whole milk
. 1 pinch of salt
. 60g caster sugar
. 50 g of corn flour
. 300 g of rice flour
. 2 eggs
. juice of 1 orange + grated zest
. 1 teaspoon of vanilla extract
. 140 g raisins
. Approximately 40 ml of grappa
Boil the milk with salt and sugar. When boiling add the flour and stir vigorously until it detaches from the pot. In the bowl of the mixer, stir this mixture, and add one egg at a time, mixing well. Add the raisins that you have left to soak in grappa  and orange juice, the grated orange zest,  grappa  and orange juice. Add vanilla.
With two small spoons  shape small balls that’ll fry in corn oil, about 8 at a time. The balls go to the bottom and when they start to cook come to the surface, must cook slowly, until they become golden. Drain and let cool on paper towels. You will see that the “frittelle”  do not absorb the oil, are slightly crispy outside and soft inside … You can sprinkle with sugar when cold … Happy Carnival!
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