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Fritters
Italian Chestnut Fritters (with chestnut flour, raisins and pistachio nuts)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ingredients

1/2 pound of chestnut flour
Water
A pinch of salt
A few seedless raisins
A few chopped pistachio nuts
Oil for frying
Castor sugar for sprinkling



Directions

"To half a pound of chestnut flour, add sufficient water to make a thick past; add a pinch of salt, a few seedless raisins, and a few chopped pistachio nuts; mix together well and drop in spoonfuls into deep hot oil, cooking till golden brown. Brain and serve hot, sprinkled with Castor sugar."


Notes

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org..... Photo: Mary Melfi.

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