Crispy Mandorella nuggets with sweet paprika

bocconcini di Mandorella alla paprikaA simple and tasty gluten-free appetizer made with Toritto almonds and covered with crispy golden-brown breading.

Ingredients for 4 people:

  • 2 “Al Naturale” or Chilli or Thyme Mandorelle
  • 200g organic corn flour
  • A teaspoon of garlic powder
  • A spoonful of dehydrated onion
  • A teaspoon of sweet paprika
  • 100g brown rice flour
  • 200ml very cold sparkling water
  • unrefined salt, pepper qs

Cut the Mandorelle in thick slices (about 5mm) and then cut them in cubes. Fill a bowl with rice flour and pour sparkling water, mixing swiftly with a whisk until a smooth and lump-free mixture is obtained. Season the corn flour with spices and a pinch of salt. Place the Mandorella cubes in the batter and remove the extra mixture, then place the cubes in the corn flour, fully covering them. Place the nuggets on a baking sheet with baking paper and bake at 200° for about 40 minutes, turning them over halfway through until they are crispy and golden-brown.