Frittelle di Castagne Recipe
One of the simplest desserts made from the chestnut flour are "frittelle di castagne" which can be prepared easily. The frittelle, which comes from the Italian verb "friggere" meaning "to fry" are very popular throughout Italy, especially during the Carnival.
The chestnut flour is widely used in the mountainous parts of Central and northern Italy. This sweet gluten-free flour can turned into a variety of dishes - from polenta, bread, cookies, pasta, gnocchi and many others. Get the chestnut flour from the specialty food stores in your town or order online.
Our simple recipe will show you how to easily prepare frittelle in just one bowl. Be sure to sift the chestnut flour before mixing with water to get rid of lumps. Orange zest and juice give fritters a refreshing burst of flavours.
These soft fried dessert can be eaten on their own or with a fresh ricotta cheese flavoured with a dash of liqueur.
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Frittelle di Castagne
COOKS IN: 20 minutes
- 200 g chestnut flour
- 200 ml warm water
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- Grated zest of 1 orange
- Juice of 1 orange
- Pinch of salt
- Sunflower oil for frying
- Sift the chestnut flour in a medium bowl to get rid of the lumps, add baking powder and a pinch of salt.
- Gradually add warm water and whisk everything until you get smooth and even batter. Add one tablespoon of olive oil. At the end add squeezed orange juice and grated orange zest.
- Cover the bottom of frying pan with oil. When heated drop large spoonfuls of the batter into the hot oil a few at a time. Fry for about half minute and turn on the other side until golden brown. If the oil is not hot enough frittelle will absorb too much oil and will become greasy.
- Transfer to a plate with an a paper towel to absorb excess oil. Serve while still warm!
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