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Chestnut Fritters
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| Frittelle di Castagne | |
| ¼ cup | pine nuts |
| 1 ½ cups | chestnut flour |
| ½ cup | unbleached all-purpose flour |
| 3 T. | granulated sugar |
| ½ tsp. | baking powder |
| ½ tsp. | kosher salt |
| ½ tsp. | ground cinnamon |
| ¼ tsp. | ground nutmeg |
| 2 large | eggs |
| ¼ cup | whole milk |
| ¼ cup | water |
| 2 tsps. | chopped fresh rosemary |
| ¼ cup | dried currants |
Canola or Vegetable oil for frying
Confectioners sugar for dusting
Chestnut Honey for serving
Toast the pine nuts in a hot oven, or on top of the stove in a dry sauté pan, until they are golden brown and aromatic. Allow the nuts to cool, then chop them coarsely with a sharp knife.
In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, salt and spices. Make a well in the center and add the eggs, water and milk. Using a spoon and a firm hand, combine the ingredients together to form a firm batter, add a few more drops of milk or water if necessary to thin it out. Stir in the rosemary and currants.
Heat the oil in a countertop deep fryer, or a heavy, deep saucepan, to 340º. Drop the batter by rounded teaspoons into the hot oil, and fry the fritters on both sides until they are golden brown. (Test the first fritter to make sure it is done in the center and determine the proper cooking time).
Drain the fritters on paper towels and serve them warm, dusted with confectioner’s sugar and drizzled with chestnut honey.
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