At the Table of La Fortezza: Giovanna’s Chestnut Flour Fritters with Ricotta and Chestnut Honey

I am so excited to share this recipe from At the Table of La Fortezza, my newest cookbook about the region in Italy where we live, beautiful Lunigiana. One of the favorite ingredients in this area is chestnut flour. My friend Giovanna introduced me to this amazing dessert when we first met. I remember trying them at our first lunch together at her agriturismo farm and being bowled over by the taste. These warm, soft pillows are topped with ricotta and drizzled with chestnut honey. They are the perfect sweet and savory treat. They are easy to make and I can literally eat ten of them in one sitting. Chestnut flour is truly the magical ingredient in this recipe. 

In order to celebrate my new cookbook, I recently launched a recipes series based on the cookbook on YouTube. It’s fun, funny and informative. Plus, you get a glimpse into our life in the Italian countryside. So watch and cook alongside me. I hope you enjoy these chestnut fritters as much as I do.

Giovanna’s Chestnut Flour Fritters

Serves 8

Ingredients:

• 4 cups canola oil for frying 

• 1/4 cup sifted all-purpose flour 

• 1 cup sifted chestnut flour

• 1 teaspoon baking powder

• 1/2  teaspoon salt

• 1/2 teaspoon white sugar 

• 1 egg, lightly beaten 

• 1 cup sparkling water

• 1 tablespoon butter melted 

• 1 cup fresh ricotta

• 1/4  cup of chestnut honey

Preparation:

• Heat oil in a Dutch oven or deep fryer to 365 degrees F (185 degrees C)

• In a medium bowl, combine flours, baking powder, salt and sugar, add egg, add sparkling water and melted butter into the flour mixture. The batter should be smooth and lump free

• One spoonful at a time drop, 1/4  cup fritter batter into the hot oil, and fry until golden. I like to do them 3 at a time

• Drain on paper towels

• Serve warm with a dollop of fresh ricotta cheese and drizzle with chestnut honey