Many people spend Black Friday battling the stores to take advantage of some great deals right after Thanksgiving. While I am sure many score some awesome savings, that type of hustle and bustle just isn’t really my style. So instead, in the morning we got up early with some of the family and went on a hike – nothing too vigorous, just a quick little 4.5 mile jaunt in the hills – wow am I out of shape haha. My calves were definitely letting me know it too, but it felt great to be outside for a bit.
And yes, that is an awesome camera pack that I am carrying. It’s the perfect thing for safely taking my wonderful DSLR camera with me to take photos!
We couldn’t do anything very long because that evening was a surprise 90th birthday party for my husband’s grandparents – it was tons of fun, and they never suspected it! Some of the family got them out of the house for a few hours while the rest of us cooked and prepped, and then they got to walk in to the entire family singing “Happy Birthday”. Both of his grandparents turned 90 this year, which is an awesome achievement. I hope that I get to live as long and be in as good of health as they are to still be able to enjoy family and friends when I am their age.
I decided to make these fritters because after my adventures in deep frying we were pretty sure we had gotten the handle of it now, and besides I had tons of filling leftover from the gluten free pumpkin and chestnut tortellini that I had made for Thanksgiving Day.
Fritters are super easy – take something scrumptious, batter it, and fry it. That’s it. The trick is all in the frying – keep your oil hot (around 375F), don’t add in too many at once, and don’t cook them too long, and they will be perfect.
I think what made this work really well for fritters too was the consistency of the filling – the pumpkin added a smooth creaminess while the chestnuts contributed just a bit of texture. This is something that one could totally experiment with – and while not really the healthiest “munchie” out there, it sure is flavorful!
P.S. sorry for the somewhat blurry pictures, I didn’t really have the time that I normally do to set things up to photograph – but blurry or not, they still were super yummy!
For the Filling:
1/2 lb. chestnuts, roasted and peeled
1 cups pumpkin puree
1/2 oz. dried chanterelle mushrooms (rehydrated in hot water), or 2 cups fresh, chopped
1 shallots, diced
1 cloves garlic, minced
4 oz. truffled sottoccenere cheese, grated (or your favorite mild but creamy cheese)
1/2 tsp. nutmeg
1 tbs. sage, minced
1 tbs. rosemary, minced
1 tbs. thyme, minced
salt & pepper
For the Batter:
3 cups of your favorite gluten free pancake batter, prepared
1. Pulse roasted chestnut meat in a food processor until ground up fairly well. Mix with the rest of the filling ingredients in a large bowl, and use your hands to bring it all together. Then roll into about 1″ sized balls.
2. Start heating up a large pot of canola oil on the stove (or your deep fryer). Meanwhile, dip the balls of filling into the pancake batter and set in a bowl ready to be deep fried.
3. Once oil is up to temperature (near 375F), start dropping in a few of the fritters at a time (do this in small batches), and let fry until the outsides are crispy, just a couple of minutes – scoop out with a large slotted spoon and let rest on a plate lined with paper towels to soak up any excess oil. Once cool enough to handle, serve and enjoy!