Bolinho de Chuva (Rain Drops)
A paleo-friendly version of fried dough, using almond flour and coconut flour for a light and fluffy texture.
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 large Eggs
- 1/4 cup Coconut Sugar
- 1 tsp Vanilla Extract
- For frying as needed Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, add the 1 cup of Almond Flour, 1/4 cup of Coconut Flour, 2 large Eggs, 1/4 cup of Coconut Sugar, and 1 tsp of Vanilla Extract.
- 2Stir all the ingredients together with a whisk or a fork until they are completely combined and you have a smooth batter. Make sure there are no dry pockets of flour.
- 3Pour enough Coconut Oil into a 25.4 cm skillet to come about 2.54 cm up the sides. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of batter in; it should sizzle immediately.
- 4Carefully drop rounded tablespoons of the batter into the hot Coconut Oil. Do not overcrowd the pan; fry in batches if necessary.
- 5Fry the dough for 2-3 minutes per side, until they are a deep golden brown all over and sound like they are lightly crackling. They should puff up as they cook.
- 6Using a slotted spoon, remove the fried dough from the Coconut Oil and place them on a plate lined with paper towels to absorb any extra oil.
- 7Serve the Bolinho de Chuva warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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