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Catholic Recipe: Chestnut Fritters

    INGREDIENTS

  • 1/2 pound chestnut flour
  • water
  • pinch salt
  • 1/2 cup seedless raisins
  • 1/2 cup chopped pistachio nuts
  • frying oil
  • sugar
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Castagnaccio

The feast of "the Blessed Virgin Mary and All Holy Martyrs" originated in Rome when Pope Boniface IV dedicated the former pagan temple of the Pantheon under that title in A.D. 610. From the eighth century on it came to be called "Feast of All Saints," and in 1484 it was raised to a holy day of obligation for the whole Church.

The favorite pastry for the feast is the "Saints Cake" baked as coffee bread for November 1 in Germany, Austria and Switzerland, among the Slavic nations, in Hungary, and in some Latin countries. In Italy, chestnut dishes are traditional in many localities.

DIRECTIONS

Mix flour, water to thick paste. Add other ingredients; mix well. Drop by spoonfuls into deep hot oil until golden brown on all sides. Drain. Sprinkle with sugar. Serve hot.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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