Home › Desserts › Chestnut Fritters

Chestnut Fritters

Take twenty good chestnuts and roast them on a slow fire so that they won't color. Remove the shells without breaking the nuts, and put them into a saucepan with one level tablespoon of powdered sugar and one-half glass of milk and a little vanilla. Cover the saucepan and let it cook slowly (simmer)for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one-half a tablespoon of butter, the yolks of three eggs, and mix well without cooking. Allow them to cool, and then take a small portion at a time, the size of a nut, roll them, dip them in egg, and in bread crumbs, and fry in butter and lard, a few at a time. Serve hot with powdered sugar.

Chestnuts "alla Lucifero" Take forty good chestnuts and roast them over a slow fire. Do not allow them to become dried up or colored. Remove the shells carefully, put them in a bowl, and pour over them one-half a glass of rum and two or three tablespoons of powdered sugar. Set fire to the rum and baste the chestnuts constantly as long as the rum will burn, turning the chestnuts about so they will absorb the rum and become colored.