The best Italian Vegan fritters are...

… chestnut fritters! And you only need three ingredients: Italian chestnut flour (which is naturally sweet so you don't need to add sugar), sultana (optional, but traditional!) and oil for frying! These are full of protein, gluten free, and perfect for breakfast, or snack, hot or cold. I love them after a gym workout and the kids like to put them in their lunch boxes. They are very filling, plus they last a few days, if you don't eat them all at once!

Mix the chestnut flour with enough water to make a batter (same consistency as hot cakes), add the sultana.

 Drop full spoons of batter in the hot oil and fry on both sides until nice and brown.

Drain excess oil with kitchen paper

Enjoy! 

Photos and Recipes by Alessandra Zecchini ©

Frittelle di castagne

This was my last batch of chestnut flour (pity!) and I made the chestnut fritters that I always ate as a child in Italy. When I say always I mean every week in Autumn and Winter (and sometimes every day), I ate so many that for many years I didn't miss them, but now they are a special treat, as I need to source the flour in Italy!

The best thing about these fritters is that chestnut flour is naturally sweet, so no sugar is needed. Also these are vegan and gluten free, all you need is chestnut flour, water, sultana (optional) and some oil for frying. You can find the recipe here, if you can get some chestnut flour, that is :-). And if you do find it in New Zealand, please let me know!!

Photos and Recipe by Alessandra Zecchini ©