Chestnut Doughnut Holes

115g sugar

2 tsp ground cinnamon

70g Amisa Organic Chestnut Flour

75ml coconut milk

1 egg, separated

Vegetable oil for deep-frying

Caramel sauce, to serve


  1. Mix the sugar and cinnamon in a bowl and set aside.
  2. Pour oil 8cm high into a deep heavy-bottomed saucepan. Place the pot over medium heat and bring the oil to 150°C.
  3. While the oil is heating, combine the flour, coconut milk, 60ml water, and the egg yolk in a medium bowl.
  4. In a separate bowl, whisk the egg white or beat it in an electric mixer until it forms stiff peaks. Using a spatula, gently fold the white into the chestnut batter, then set the bowl aside.
  5. To fry, drop 1 teaspoon at a time into the oil using a heat-resistant spoon. Fry for 30 seconds, then flip over and fry for 20 seconds, until golden brown. Remove from the pot with a slotted spoon and place on a paper-towel-lined plate. Repeat with the remaining batter.
  6. Toss these in the cinnamon sugar whilst warm and serve with caramel sauce and enjoy!


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