The Neapolitan street food par excellence is fried and this time we recommend the original recipe of fried chestnuts, the star of the Campania festivals!
From Avellino, the recipe of fried chestnuts conquer young and old.
Le festivals they are one of the gastronomic events that Italians, and especially the Neapolitans, love to frequent. The classic ones that are organized in the campano mainly see fish, but others refer to products of Campania production that we all love, but we know little.
The protagonist of the recipe that we would like to offer you today is the castagna, originally from Avellino and its province, and the recipe for fried chestnuts is one of them most prepared street food for the festivals of the place.
Ingredients
- 125 gr chestnut flour
- 60 gr sugar plus a bit 'for dusting
- 1 egg
- 200 ml whole milk
- 1 spoon of bitter cocoa
- 172 sachet of baking powder
- 1 spoon of melted butter
- 300 gr chestnuts already boiled and shelled
- a pinch of salt
- 2 pinches of cinnamon powder
- peanut oil qs
Prepare the dough
Sift chestnut flour with baking powder and bitter cocoa in powder. Mix the freshly prepared powders with milk, butter, egg and then the sugar and the pinch of salt. Knead with a whisk and scented with cinnamon. Let the mixture rest in the fridge for at least 15 minutes after which the whole chestnuts must be amalgamated with the batter.
Start frying
Heat plenty of peanut oil in a large pan and with high sides, take the dough by spooning, making sure that each portion contains a chestnut and fry until they are golden.
Drain them on absorbent kitchen paper and repeat them in the flavored caster sugar from a pinch of cinnamon powder.
