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Fritella di Castagne
Chestnut Fritters/Fritella di Castagne (Italian-style boiled chestnuts re-fried, coated with bread crumbs)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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For boiling chestnuts
1 cup chestnuts, shelled and peeled
1 cup milk
1/4 teaspoon salt

For flavoring sieved chestnuts
1 tablespoon granulated sugar
1/4 teaspoon vanilla
2 egg yolks

For coating
1 egg yolk
1 tablespoon butter
l/2 cup sifted bread crumbs

For frying

For garnish
Powdered sugar


Add chestnuts to salted milk and simmer until tender.

Drain and mash through a sieve.

Add butter, sugar, vanilla and 2 of the egg yolks.

Mix well and cool.

Take a spoonful at a time, roll into balls and dip in remaining egg yolk which has been beaten.

Dip in crumbs and fry in hot fat.

Drain, sprinkle with powdered sugar and serve hot.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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