FRITTELLE DI CASTAGNE

Chestnut Fritters

Recipe

300 gr. chestnut flour, cold milk or water

1-2 tablespoons extra virgin olive oil

80 gr. sultanas

50 gr. pine nuts, toasted and chopped

rosemary

olive oil for frying

Sift the chestnut flour, add the cold water a little at a time and mix to a thick batter.

Add the olive oil, rosemary leaves, pine nuts, sultanas (previously soaked in hot water) and a pinch of salt.

Leave the batter to rest for an hour and then fry, a spoonful at a time, in very hot olive oil.

The fritters should be served with fresh ricotta or stracchino which each guest can spread on them.