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.