Golden Chestnut Fritters
Steam chestnuts until tender, mash into a paste, then mix in minced white pork fat, minced water chestnuts, and other similar minced ingredients before pan-frying the mixture into small round patties.
Ingredients
Chestnuts (steamed until soft and mashed)
500 g
Pork fatback (finely chopped)
100 g
Peeled water chestnuts (finely chopped)
100 g
Eggs (egg white only)
2
Refined salt
to taste
White sugar
to taste
Onion (finely chopped)
to taste
Lard
to taste
Instructions
1
Step 1
Cut the chestnuts open, blanch briefly in boiling water, remove the shells and inner skins, place in a bowl, steam until soft, then take out and mash with a knife; set aside.
2
Step 2
Finely chop the pork fatback, water chestnuts, and onion separately, place in a mortar, add the chestnut mash, egg white, refined salt, and white sugar, mix thoroughly, and set aside.
3
Step 3
Heat a pan and add lard. Shape the mixed chestnut mash into small round patties, add to the pan, and pan-fry over low heat until both sides are golden brown. Remove from the pan and serve on a plate.
