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?
Ingredients
- 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
Instructions
- In a bowl, pour the sifted flour, the yeast, the sugar and the pinch of salt.
- 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.
- 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.
- Please note that the oil must not be too hot otherwise the chestnuts will burn and remain raw.
- When they are golden brown, drain them and place them on a tray with absorbent paper.
- Serve while still hot!
