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Chestnut flour fritters



I grew up in the Apennine mountains of Italy, and during Autumn and Winter I ate chestnuts almost every day. These fritters were a staple in my family, they are easy to make and incredibly filling.




Mix 250g of chestnut flour with 400ml of water, mix well and add a tablespoon of sultana.


With a spoon drop some batter into the hot oil (I used rice bran oil) and cook on both sides; it only takes a couple of minutes.



Place the fritter on a paper towel to absorb the excess oil.




These fritters are actually better cold, just by themselves, or with a little ricotta cheese.




Photos and Recipes by Alessandra Zecchini ©
Sweet NZ image
I like to enter this post for Sweet New Zealand #36, the blogging event open to every one blogging in NZ, and all the Kiwi bloggers living overseas! This month of July is hosted by Libby at Ditch the Carbs. Click here to enter! 
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Comments

  1. DailyChefFebruary 1, 2010 at 7:59 AM

    Interesting recipe! I've never used chestnut flour before - will have to try.

    ReplyDelete
  2. CDCFebruary 1, 2010 at 3:12 PM

    Neat!

    ReplyDelete
  3. AlessandraFebruary 2, 2010 at 3:11 PM

    DailyChef, chestnut flour is low fat and high in proteins, also naturally sweet. If you can find some please try it! :-)

    ReplyDelete
  4. Libby at Ditchthecarbs.comJuly 27, 2014 at 7:41 PM

    Theses look amazing Alessandra. I image they taste divine. Thanks for entering in Sweet NZ July 14. Libby x

    ReplyDelete
  5. Libby at Ditchthecarbs.comJuly 31, 2014 at 11:38 AM

    How many fritters would this recipe make?

    ReplyDelete

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