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Chestnut Fritters Stuffed with Ricotta and Basil Dressing
Description Chestnut Fritters Stuffed with Ricotta & Basil Dressing
Serves 8
1/4 cup ricotta cheese
1 1/2 cups chestnut flour
1/2 cup unbleached all-purpose flour
3 Tbsp. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 lg. eggs
1/4 cup whole milk
2 tsp. pine nuts
1/4 cup golden raisins
Vegetable oil, for frying Confectioner’s sugar, for dusting Basil Dressing, recipe follows
Toast the pine nuts in a hot oven, or on top of the stove in a dry sauté pan, until they are golden brown and aromatic. Allow the nuts to cool, then chop them coarsely with a sharp knife. In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, salt and spices. Make a well in the center and add the eggs, ricotta and milk. Using a spoon and a firm hand, combine the ingredients together to form a firm batter, add a few more drops of milk or water if necessary to thin it out. Stir in the raisins. Heat the oil in a countertop deep fryer, or a heavy, deep saucepan, to 340°F.
Drop the batter by rounded teaspoons into the hot oil, and fry the fritters on both sides until they are golden brown. (Test the first fritter to make sure it is done in the center and determine the proper cooking time.) Drain the fritters on paper towels and serve them basil dressing.
Basil Dressing:
Zest & juice of 1 lemon
2 Tbsp. Champagne vinegar
1/2 cup extra-virgin olive oil
1 tsp. fresh basil, chopped
Salt and pepper, to taste
To prepare dressing, remove the zest and squeeze the juice of the lemon into a non-reactive mixing bowl. Add champagne vinegar. Stir in olive oil and basil. Season with salt and pepper to taste.
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