Deep-fried chestnut balls with cranberry dipping sauce

1 servings

Ingredients

Quantity Ingredient
¾ cup Finely chopped onion
1 large Garlic clove; minced
1½ tablespoon Unsalted butter
2 cups Canned or vacuum-packed whole chestnuts; rinsed,drained
; well, and patted
; dry if using canned
; (about 3/4 pound)
1 cup Chicken broth
Cayenne to taste
A pinch of ground cloves
¼ cup Minced fresh parsley leaves
1½ cup Fine fresh bread crumbs
An egg wash made by beating together 1
; large egg and1 1/2 teaspoons water
½ cup Blanched whole almonds; ground
Vegetable oil for deep-frying
1 cup Fresh or canned whole cranberry sauce

Directions

In a heavy saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened, add the chestnuts, the broth, the cayenne, the cloves, and salt and pepper to taste, and simmer the mixture, covered, stirring occasionally, for 15 minutes. or until the chestnuts are very tender. In a food processor puree the mixture until it is smooth, add the parsley and 1 cup of the bread crumbs, and process the mixture until is it combined well. Transfer the mixture to a bowl, let it cool, and chill it, covered, for at least 6 hours or overnight. Have ready in one bowl the egg wash and in another bowl the remaining ½ cup bread crumbs combined with the almonds. Form the chestnut mixture by heaping teaspoons into balls, dip the balls, in the egg wash, and roll them in the almond mixture. In a deep fryer heat 2 inches of the oil until it registers 375F. on a deep-fat thermometer, in it fry the balls in batches for 2 minutes, or until they are golden brown, and transfer them as they are fried to paper towels to drain.

In a blender or food processor puree the cranberry sauce and serve it with the chestnut balls.

Makes about 40 hors d'oeuvres.

Gourmet November 1990

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