Chestnut Fritters : A Recipe between the Middle Ages and Today…
Let’s make chestnut fritters, simple and rustic desserts to make in autumn and winter! The dough of chestnut flour, milk and eggs is enriched with raisins and orange zest. A dip in oil and then you can immediately enjoy them with a dusting of powdered sugar, which will make them even more delicious! Impossible to resist these delicious fried treats and all their homemade variations such as Tuscan chestnut fritters, apple fritters, Luna Park fritters or baked fritters, without oil and lighter!
Ingredients:
- 200g (1⅔ cups) chestnut flour
- 110g (2 medium) eggs
- 60g (¼ cup) granulated sugar
- 200ml (¾ cup + 1 tbsp) whole milk
- 4g (1 tsp) baking powder
- 85g (½ cup) raisins
- Zest of 1 orange
For frying:
- 700g (3 cups) peanut oil
For dusting:
- Powdered sugar (icing sugar), as needed
How to Prepare Chestnut Fritters:
- To prepare the chestnut fritters, soak the raisins in cold water for about 10 minutes. Set the frying oil to heat over a gentle heat. Meanwhile, prepare the dough. In a bowl pour the eggs and sugar . Grate the zest of one orange.
- Pour in the milk slowly stirring with a whisk, sift in the baking powder and finally pour in the chestnut flour a little at a time, stirring often with a whisk.
- Once the mixture is well blended, incorporate the drained and rehydrated raisins. Stir one last time.
- Help yourself with two spoons: with one scoop out the batter and with the other try to give the batter a round shape before plunging it into the oil heated to 170°C (340°F) . Always be careful not to burn yourself. Fry a few pieces at a time by helping yourself with two spoons to form round pancakes. Fry for 2-3 minutes, turning on both sides. Drain the pancakes when they are golden brown.
- Lay them on a tray lined with paper towels to dry excess oil. Then dust the chestnut fritters with powdered sugar and serve immediately.
Bon Appétit!
