Chestnut and Ricotta Fritters with Honey - courtesy of Luca Ciano/Chef

Chestnut and Ricotta Fritters with Honey  

Frittelle di castagne e ricotta con miele 

Serves 6 • Prep 20 mins • Cook 3–4 mins  

100 g chestnut puree 

100 g chestnuts

400 g fresh ricotta 

100 g self-rising flour 

2 eggs, lightly beaten

pinch of salt

1 teaspoon baking powder 

pinch of ground cinnamon 

1 L vegetable oil 

150 g (5 oz) honey

60 g (2 oz) icing sugar 


1 To cook chestnuts, bring plenty of water to the boil, cook chestnuts for 15 minutes or until you can easily cut through with a sharp knife. Drain and allow to cool. Cut some of the chestnuts in half and scoop out the flesh with a teaspoon and then puree it.

2 In a large bowl, mix ricotta, flour, cooked chestnuts and puree, egg, salt, baking powder and cinnamon. Cover. Chill for 15 minutes. Heat vegetable oil in a large shallow pan to 180°C (350°F) or until a cube of bread sizzles on contact with the oil.

3 Spoon a heaped tablespoon of ricotta mixture to the edge of pan. Repeat with 2 more heaped tablespoons of the mixture. Shallow-fry for 3–4 minutes until cooked through. Drain. Repeat to make around 18–20 fritters, reheating oil between batches.

4 Serve with a drizzle of honey and a sprinkle of icing sugar. 

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