«

»

Corsican Chestnut Fritelli

Fritelli is a Corsican doughnut or fritter made from fried chestnut flour. A preparation of the fritters is referred to as Fritelli a Gaju Frescu with fresh cheese or Fritelli di Salciccia with sausage.

According to an 1880 Scribners monthly account, the chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts and placed 15 cm deep in trays where they were slow cooked with green wood fires until hard and dry. In this state they could be kept for years and were milled into flour “like corn or wheat”, which was then made into fritelli or other dishes such as “pulenta” (polenta), necci, pattoni, castagnacci, and cialdi.

Corsican Chestnut Fritelli
Ingredients
  • 1 package active dry yeast
  • ¾ cup sugar
  • 2 tablespoons vegetable shortening
  • 1¼ cups warm milk (45°C)
  • 1 egg, beaten
  • 2½ cups all-purpose flour
  • 2 cups chestnut flour
  • pinch salt
  • oil, for frying
  • 1 cup honey
  • icing sugar, for garnish, optional
Instructions
  1. Preheat the fryer to 180°C.
  2. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl.
  3. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
  4. Turn the dough out onto a floured surface and pat the dough into a rectangle about 2½ cm thick. Lightly dust the surface of the dough. Roll out the rectangle to 30 cm long by 25 cm wide and about 6 mm thick. With a sharp knife, cut the dough into 20 (6 cm) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.
  5. Remove and drain on paper towels. Drizzle with honey or sprinkle with icing sugar. Serve warm.
Nutrition Information
Serving size: 20 Calories: 208 Fat: 3g Saturated fat: 1g Unsaturated fat: 2g Carbohydrates: 43g Sugar: 25g Sodium: 20mg Fiber: 1g Protein: 3g Cholesterol: 11mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR