I grew up in the Apennine mountains of Italy, and during Autumn and Winter I ate chestnuts almost every day. These fritters were a staple in my family, they are easy to make and incredibly filling.
Mix 250g of chestnut flour with 400ml of water, mix well and add a tablespoon of sultana.
With a spoon drop some batter into the hot oil (I used rice bran oil) and cook on both sides; it only takes a couple of minutes.
Place the fritter on a paper towel to absorb the excess oil.
These fritters are actually better cold, just by themselves, or with a little ricotta cheese.