- 400 g Molino Spadoni Chestnut Flour
- 50 g sultanas
- extra-virgin olive oil
- one sachet of vanilla flavouring.
Soak the sultanas in lukewarm water. Squeeze the water out and dry them. Pour the chestnut flour, 40 g of extra-virgin olive oil, the vanilla flavouring and the well-dried sultanas into a bowl. Add as much water as needed for a soft mixture, and mix until there are no lumps. Leave to rest for a few hours. Pour plenty of oil into a large frying pan and fry spoonfuls of the batter. Dry the fritters on paper towel and serve hot.