Tuscan Chestnut Fritters

Tuscan chestnut fritters are a typical dessert from the Tuscan tradition, especially appreciated during the autumn and winter periods, when chestnuts are in season. Here is the recipe to prepare them:

Ingredients

• 200 g of chestnut flour
• 300 ml of water
• 50 g of raisins
• 30 g of pine nuts
• 30 g of sugar
• 1 pinch of salt
• Oil for frying (preferably seed oil for a neutral taste)
• Powdered sugar for serving

Preparation

1. Start by soaking the raisins in warm water for about 15 minutes to plump them up.
2. In a bowl, sift the chestnut flour and add the sugar and pinch of salt. Mix well to combine the dry ingredients.
3. Gradually add water to the flour mixture, stirring with a whisk to avoid the formation of lumps and obtain a homogeneous mixture.
4. Drain the raisins from the water and add them to the mixture along with the pine nuts. Mix well.
5. Let the mixture rest for about 30 minutes so that the flour hydrates well.
6. In a wide shallow pan, heat plenty of oil for frying.
7. When the oil is hot (you can test it by pouring a small drop of batter; if it immediately fries, then it is ready), use a spoon to take small amounts of the batter and pour them into the hot oil.
8. Fry the fritters a few at a time to avoid lowering the oil temperature too much and turn them frequently until they become puffed and golden.
9. Drain them on paper towels to remove excess oil.
10. Dust with powdered sugar before serving.

Curiosity

Tuscan chestnut fritters are an example of how traditional cuisine can enhance simple and seasonal ingredients like chestnuts. In Tuscany, chestnuts were considered the “bread of the poor” and were used in a multitude of preparations, from soups to desserts. Chestnut fritters can be enjoyed both warm and cold and are excellent as an autumnal snack.

Enjoy your meal!