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

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20