Chestnut Fritters with Ricotta

Chestnut fritters made with only three ingredients and served warm with ricotta, slices of pecorino cheese and drizzled with truffle honey. An absolutely delicious Autumn snack, ready in a matter of minutes. Naturally sweet and insanely delicious, these fritters are made using a simple batter and go perfectly with the creamy ricotta, salty pecorino and truffle honey. If you’re not a fan of truffle you can use any floral honey instead, enjoy these festive fritters with little glasses of red wine.

1½ cups chestnut flour (150 g)
⅔ + ¼ cup water (220 mL)
1 pinch sea salt
sunflower oil, for frying

To Serve:
pecorino cheese
ricotta cheese
truffle honey, or floral honey, for drizzling

Mix together the chestnut flour, salt and water until smooth and slightly thick.

Heat 3 Tbsp. of oil in a large frying pan and drop a heaped Tbsp. of batter onto the hot pan in batches you may need to add more oil in between batches.

Fry the fritters on one side until browned and crispy then flip over, fry for a few seconds and place on top of kitchen paper to drain.

Serve the chestnut fritters warm with slices of pecorino cheese, a spoonful of ricotta and a drizzle of truffle honey.

Makes 15 fritters.