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


"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."


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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