Chestnut Fritters

Name: Chestnut Fritters
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 20
Ingredients: Chestnut flour 1 ¾ cup; Eggs (about 2 medium) 3.9 oz; Sugar 0.3 cup; Whole milk 0.8 cup; Baking powder 0.8 tsp; Raisins ½ cup; Orange peel 1; Peanut seed oil 3 &frac18; cups; Powdered sugar to taste

it de es fr br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Makes: 20 pieces
Cost: Average

PRESENTATION

Frittelle di castagne are this super popular treat in Tuscany, especially when the air turns crisp and chestnuts are all over the market. Really, really good stuff. These chestnut fritters capture the sweet, earthy vibe of fresh chestnut flour—such a staple in many Italian chestnut desserts. Pretty simple, really: chestnut flour, eggs, milk, raisins, and a bit of orange zest. Fries to a golden, crispy outside, while staying moist and chewy inside. You know, a dusting of powdered sugar gives each bite a tender, sugary finish. Perfect for a chilly afternoon.

In Tuscany, there are all sorts of variations. Add apples for a fruity kick or swap out raisins. For real. What's really fun? How these chestnut flour recipes shine at Italian fairs and street stalls, especially Luna Park. They fry up batches of fritters right there—super tasty. Families love making their own versions at home, too—some folks even bake them for a lighter, less oily snack. Still sweet but with a different texture.

And listen, there are savory versions with potatoes and speck. Offers a twist on the usual traditional Italian sweets. Also, these fritters make a great gluten-free option since chestnut flour naturally skips the wheat. For sure. Part of those gluten-free Italian recipes. Whether you like them piled high with powdered sugar or with a savory twist, frittelle di castagne are a cozy autumn staple in Tuscany. Can't go wrong with these. People love making them because they're so easy—really, every batch feels like a nod to those old-school, homey flavors. Taste way, way better as the leaves fall. And here's the thing, these fritters truly celebrate the spirit of Tuscan culinary traditions. Bringing warmth and comfort with every bite. Super good stuff.

INGREDIENTS

Chestnut flour 1 ¾ cup (200 g)

Eggs 3.9 oz (110 g) - (about 2 medium)

Sugar 0.3 cup (60 g)

Whole milk 0.8 cup (200 g)

Baking powder 0.8 tsp (4 g)

Raisins ½ cup (85 g)

Orange peel 1

For Frying: Peanut seed oil 3 ⅛ cups (700 g)

For Sprinkling: Powdered sugar to taste

Preparation

How to prepare Chestnut Fritters

To prepare chestnut fritters, soak the raisins in cold water for about 10 minutes 1. Heat the oil for frying on a low flame. In the meantime, prepare the batter. In a bowl, pour in the eggs and sugar 2. Grate the zest of an orange 3.

Pour the milk gradually 4 while stirring with a whisk, sift in the baking powder 5, and finally add the chestnut flour little by little while stirring often with a whisk 6.

Once the batter is well mixed 7, incorporate the drained and rehydrated raisins 8. Stir one last time 9.

Use two tablespoons to help: with one scoop up the batter and with the other try to give a round shape to the batter before dropping it into the oil heated to 340°F 10. Always be careful not to burn yourself. Fry a few at a time, using two tablespoons to form round fritters. Fry for 2-3 minutes, turning on both sides 11. Drain the fritters when they are golden 12.

Place them on a tray lined with paper towels to absorb the excess oil 13. Then sprinkle the chestnut fritters with powdered sugar 14 and serve immediately 15.