Chestnut fritters made with only three ingredients and served warm with ricotta, slices of pecorino cheese and drizzled with truffle honey. An absolutely delicious Autumn snack, ready in a matter of minutes.
Naturally sweet and insanely delicious, these fritters are made using a simple batter and go perfectly with the creamy ricotta, salty pecorino and truffle honey. If you’re not a fan of truffle you can use any floral honey instead, enjoy these festive fritters with little glasses of red wine.
I came across these chestnut fritters six years ago when travelling and volunteering in Tuscany. We were lucky enough to have a welcoming, Italian Nonna that loved nothing more than to feed people as our neighbour. These chestnut fritters with ricotta, pecorino and honey were once served on a chilly morning (yes morning) and truly scoffed with little glasses of red wine and grappa.
Have you ever used chestnut flour? It’s brilliant for all sorts of dishes from gnocchi and pasta to cakes and pancakes. It has a chalky texture and a wonderful sweetness so add less sugar when using it for baking.
There are only 3 ingredients to make these chestnut fritters;
- chestnut flour
It’s that simple. I’ve tried making these with added baking powder and/or bicarbonate of soda but it gives the fritters a lighter pancake texture which is not how they are supposed to be. Just good old chestnut flour and water makes these delicious, little rustic bites that are great for a special breakfast, snack or treat…I mean I would even have these for dessert, they are the perfect mix of sweet and savoury.
How To Make Chestnut Fritters – Step By Step
Mix together the chestnut flour, salt and water until smooth and slightly thick.
Heat the oil in a large frying pan and drop a heaped tablespoon of batter onto the hot pan in batches. Fry the fritters on one side for one minute then flip over, fry for a few seconds until crispy and place on top of kitchen paper to drain.
Serve the chestnut fritters warm with slices of pecorino cheese, a spoonful of ricotta and a drizzle of truffle honey.
Tip: You don’t want too much oil when frying (only around 3 tbsp), you may need to add extra oil in between batches.
More Easy Snacks To Try;
- Bagna Cauda, anchovy, garlic & butter sip
- Cecina Toscana – Tuscan chickpea flatbread
- Artichoke dip – parmesan, lemon, garlic
- Mozzarella in Carrozza – Fried mozzarella sandwiches
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Chestnut Fritters with Pecorino, Ricotta and Truffle Honey
- 1 1/2 cups (150g) chestnut flour
- 2/3 + 1/4 cup (220ml) water
- 1 pinch of salt
- sunflower oil ,for frying
- pecorino cheese ,for serving
- ricotta cheese ,for serving
- truffle honey or floral honey, for drizzling
- Mix together the chestnut flour, salt and water until smooth and slightly thick.
- Heat 3 tbsp of oil in a large frying pan and drop a heaped tablespoon of batter onto the hot pan in batches you may need to add more oil in between batches. Fry the fritters on one side until browned and crispy then flip over, fry for a few seconds and place on top of kitchen paper to drain.
- Serve the chestnut fritters warm with slices of pecorino cheese, a spoonful of ricotta and a drizzle of truffle honey.
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
- Cals per fritter
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here