Chestnut Floss

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) steamed fresh chestnut flesh (about 15 chestnuts)
  • 50 g ( oz) unsalted butter
  • 1 level teaspoon ammonium bicarbonate
  • 60 g ( oz) fine glutinous rice flour
  • 40 ml ( fl oz) boiling water
  • 1 litre (35 fl oz) grapeseed oil


While the chestnut flesh is still warm, place in a mouli grater with the butter and process. Sprinkle the ammonium bicarbonate over the chestnut mixture and mix through. Put the glutinous rice flour in a separate bowl, pour on the boiling water and mix vigorously with a wooden spoon until it forms a ball. Mix the chestnut and rice flour mixtures together until well combined. Cover with plastic wrap and set aside.

Heat the grapeseed oil to 190–200°C (375–400°F) in a deep heavy-based saucepan. Take a level tablespoon of the chestnut mixture in the palm of your hand and flatten until you have a 10 cm (4 inch) wide disc, 2 mm (1/16 inch) thick.

Fry the disc in the hot oil. The disc will appear to dissolve then crisp chestnut floss will appear on the top of the oil. Fry until golden brown, approximately 1–1½ minutes. Carefully remove the floss with a slotted spoon and drain well on paper towel. Repeat with the remaining mixture, straining the oil between each batch of floss. Once cooled, store the floss in an airtight container.