Chestnut Frisée

Friscieu De Castagne

Sweet chestnut flour fritters, enriched with pine nuts and raisins and fried in olive oil.

4 servings

Easy

Liguria

EasyLiguria

Friscieu De Castagne are sweet fritters with a soft consistency, prepared with chestnut flour and milk and topped with pine nuts and golden raisinsThe recipe belongs to Ligurian cuisine and offers a simple dough, in which the characteristic flavour of chestnuts meets the sweetness ofraisins and the delicately resinous note of pine nuts. Frying in olive oil develops a golden and fragrant surface, keeping the interior tender and moist. granulated sugar Added at the end, it accentuates the sweetness and completes the dish with a simple finish. Success depends primarily on the consistency of the batter, which should remain fluid but not excessively runny, and on the heat of the oil, which is necessary to obtain well-colored fritters that aren't too greasy. Serving them hot best highlights the contrast between the crispy exterior and the soft center.

Instructions

Voice reading

7 steps · natural Italian voice

Sift the flour

Sift the chestnut flour directly into a bowl, then add a pinch of salt. This eliminates any lumps and makes the batter base more uniform. Briefly mix the dry ingredients with a spatula. wooden spoon, distributing the salt before incorporating the milk.

Slowly pour in the milk

Pour the milk little by little into the bowl, stirring continuously with a whisk. wooden spoonProceed gradually to dissolve the flour without forming lumps. Stop adding when the batter appears smooth and uniform, with a medium consistency: it should be neither too thick nor too runny.

Combine pine nuts and raisins

Add a handful of pine nuts to the batter and thegolden raisins, according to the flavor indicated in the recipe. Stir gently to distribute them evenly throughout the batter, making sure they don't accumulate at the bottom of the bowl. The batter should remain fluid and evenly enriched.

Heat the oil

Pour the olive oil into a skillet and bring it on the heatWait until the oil reaches a high enough temperature to fry the batter: the oil must be hot before proceeding, but not smoking. The right temperature promotes a golden brown surface and limits oil absorption.

Shape the pancakes

Take the batter with a tablespoon and pour it into the hot oil, working a little at a time to form several fritters. Keep the portions separate so they cook evenly and it's easier to flip them. Watch the surface as it fries: the edges should begin to firm up and take on color.

Gild both sides

Let the fritters fry and flip them when the first side appears golden and firm. Finish cooking the other side as well, until both surfaces are evenly browned. Remove them from the oven. skillet when they are golden brown, avoiding frying them longer than necessary.

Drain and sugar

Transfer the fritters to a plate lined with paper towels, placing them in a single layer to eliminate excess oil. Wait briefly, then dust them with granulated sugarServe them hot, while the surface is still fragrant and the contrast between the golden frying and the sweetness of the sugar is most evident.

Chef's Tips

Only pour the batter into the oil when it is very hot and use small spoonfuls, so the fritters cook evenly and turn golden brown without absorbing too much oil.