Chestnut Fritters (Fritella di Castagna)

Ingredients

• 1 cup chestnuts, shelled and peeled
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla
• 1 cup milk
• 1/4 teaspoon salt
• 1 tablespoon butter
• 3 egg yolks
• 1/2 cup sifted bread crumbs
• Powdered sugar

Method

1. 1

   Add chestnuts to salted milk and simmer until tender.

2. 2

   Drain and mash through a sieve.

3. 3

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

4. 4

   Mix well and cool.

5. 5

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

6. 6

   Dip in crumbs and fry in hot fat.

7. 7

   Drain, sprinkle with powdered sugar and serve hot.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 32. The excerpt below is the record exactly as published.

14 teaspoon salt 8 egg yolks 1 cup corn meal 8 egg whites Marmalade 74 THE EUROPEAN COOKBOOK Scald milk with tablespoon of the butter and the salt. Stir in corn meal very slowly and cook to a smooth thick paste. Remove from heat and cool. Cream remaining butter with sugar, add grated lemon rind. Beat in egg yolks thoroughly, add cooled paste. Beat egg whites until stiff but not dry and fold into mixture. Put a 2-inch layer of the mixture into a buttered pudding dish, spread marmalade over it and continue to alternate, having top layer of mixture. Serve with Marsala wine sauce. SWEET PASTIES (Dolce Ravioli) i% cups pastry flour i egg white 1Y2 tablespoons butter 2 egg yolks \l/z tablespoons lard 2 tablespoons granulated sugar Water l/2 teaspoon vanilla l/z pound cottage cheese or milk Powdered sugar curd Mix first 4 ingredients to a stiff dough and roll out thin. Combine remaining ingredients and put by teaspoonfuls on 1 side of pastry, about 2 inches from edge and 2 inches apart. Fold over edge to cover piles. Cut into squares with mixture in the center of each square. Seal edges securely. Fry in hot fat to a golden brown. Serve with powdered sugar. CHESTNUT FRITTERS (Fritella di Castagnd) 1 cup chestnuts, shelled and 1 tablespoon granulated sugar peeled % teaspoon vanilla 1 cup milk 3 egg yolks J4 teaspoon salt l/2 cup sifted bread crumbs 1 tablespoon butter Powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.