Frittelle di farina di castagne con la ricotta

(= Chestnut Flour Fritters with Ricotta)

Ingredients for roughly 25 fritters:200 g chestnut flour70 g plain flour50 g brown sugar, plus enough to sprinkle over the fritters (or 2-3 tbsp of icing sugar if you prefer1 eggs½ jar Extra Virgin Olive Oil½ jar Vin Santo del Chianti D.O.C. Vin Santo1 untreated orange1 sachet baking powder (approx. ½ cup) water220 g ricotta cheese50 g raisins raisins2 tbsp Vin Santo del Chianti D.O.C. Vin Santo70 g cane sugar

Put the raisins in a cup and cover them with cold water. Sieve the two kinds of flour and the baking powder into a bowl; add the egg, grated peel of the orange, Vin Santo and oil. Mix everything together thoroughly with a fork, then continue a little with your hands until it becomes “crumbly”. Now add the water, a little at a time, stirring with a whisk until the mixture becomes smooth and soft like a thick cream. Heat the oil in a saucepan (or a deep frying pan) and, when it is nice and hot, drop 5-6 spoonfuls of the batter into it, well spaced apart. Fry the fritters for about 3-4 minutes, turning them so that they become golden all over; remove them with a perforated spoon and put them on kitchen paper to absorb the excess oil. Continue until you have used all the batter.

While the fritters cool down, prepare the filling: pass the ricotta through a sieve into a bowl; add the raisins (squeezed to remove the water and patted dry with kitchen paper), sugar and Vin Santo, and stir until the mixture becomes smooth. Use a piping bag to fill each fritter with a large “dollop” of this filling. Before serving, sprinkle the fritters with sugar (or if you prefer, with icing sugar, or even half of one and half of the other mixed together).