Salted chestnuts recipes

Salted chestnuts


Delicious and tasty, they are perfect to serve as an aperitif or as a starter, delicious eaten alone or accompanied by cured meats and cheeses.
One leads to another, so what are you waiting for to prepare them with me?


  • 200g flour
  • 40 g Seed oil
  • 2 Egg
  • Half a sachet Instant yeast for savory preparations
  • 1 Teaspoon Sugar
  • 1 pinch Salt
  • 10 g White wine
  • Pepper to taste
  • Peanut oil for frying


  1. In a bowl, pour the sifted flour, the yeast, the sugar and the pinch of salt.
  2. Mix the powders and add the lightly beaten eggs, the white wine and the seed oil, season with pepper and mix.The savory Castagnole dough is ready.
  3. Bring the peanut oil to temperature in a pan with high sides and form 15g balls from the dough and dip them in the oil. Fry 4-5 chestnuts at a time.
  4. Please note that the oil must not be too hot otherwise the chestnuts will burn and remain raw.
  5. When they are golden brown, drain them and place them on a tray with absorbent paper.
  6. Serve while still hot!