Chestnut flour Fritters
calories: high
category: dessert
cost: low
difficulty: easy
preparation time: 30
Ingredients
Chestnut flour 300 gr.
Water 1 glass
Dried rosemary two teaspoons
Raisins 1 cup
Icing sugar as required
Ricotta cheese 250 gr.
Pine nuts 250 gr.
Salt a pinch
Extra virgin olive oil for frying in abundance
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Wine Tips
for your meals
Water 1 glass
Dried rosemary two teaspoons
Raisins 1 cup
Icing sugar as required
Ricotta cheese 250 gr.
Pine nuts 250 gr.
Salt a pinch
Extra virgin olive oil for frying in abundance
See our
Wine Tips
for your meals
Preparation Prepare a rather stiff dough with the chestnut flour and a glass of water. Add the water a little at a time until you have the right density. If it is too liquid, add some more flour. Crush the dried rosemary and add. Steep the raisins in warm water and add them to the dough as well as a sprinkling of salt and knead again.
Heat the olive oil in a pan and when it is hot, place small quantities of your dough inside. Let them fry until they are golden brown then drain them on absorbent kitchen paper. Sprinkle them with icing sugar and serve them hot. You can add a blob of Ricotta cream prepared as follows:
Put the Ricotta cheese into a bowl together with some sugar and mix well. Add some pine nuts and raising and mix them all together until the cream is soft. Put a blob on top of each fritter. The Chef's tips Drink some Sauvignon del Friuli wine with your recipe. Curiosity The simple chestnut fritters, that is without adding the Ricotta cheese, are a typical Tuscan recipe.
Heat the olive oil in a pan and when it is hot, place small quantities of your dough inside. Let them fry until they are golden brown then drain them on absorbent kitchen paper. Sprinkle them with icing sugar and serve them hot. You can add a blob of Ricotta cream prepared as follows:
Put the Ricotta cheese into a bowl together with some sugar and mix well. Add some pine nuts and raising and mix them all together until the cream is soft. Put a blob on top of each fritter.
