Click here to advertise on CatholicCulture.org

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
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Church Fathers: The Other Greek Apologists April 19
Mysteries, again and again! April 17
Tips for getting comfortable with evangelization April 17
The Shroud of Turin on Display (and an odd canonical case against it) April 16
The Vatican says the LCWR is acting Catholic. And that's news. April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope challenges world leaders' silence on persecution of Christians CWN - April 6
Pope outlines plans for the extraordinary jubilee of mercy CWN - April 13
Vatican completes doctrinal assessment of Leadership Conference of Women Religious CWN - April 16