Chestnut flour fritters
“In some parts of the world, chestnuts are associated with poverty.”
- 200g of chestnut flour
- milk
- a pinch of salt
- 2 tbsp of caster sugar
- 1 handful of chopped walnuts or pine nuts
- raisins
- 1 tsp of baking powder
Less known in Australia is chestnut flour. It's quite a versatile ingredient that adds a distinctive flavour to all sorts of preparations.
Method
Fritters are easily made by mixing 200g of chestnut flour with equal quantities of milk and water, with a pinch of salt, a couple of tablespoons of caster sugar, a handful of chopped walnuts or pine nuts, some raisins soaked in tepid water and a teaspoon of baking powder.
Drop the batter a spoonful at a time into olive oil at frying temperature for 30 seconds, turning them once, and remove with a slotted spoon onto absorbent paper.
Eat while they're still hot.
