Deep Fried Chestnut Balls With Cranberry Dipping Sauce Recipe

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Servings: 1


  • 3/4 c. finely minced onion
  • 1 lrg garlic clove chopped
  • 1 1/2 Tbsp. unsalted butter
  • 2 c. canned or possibly vacuum-packed whole chestnuts rinsed,liquid removed well, and patted dry if using canned (about 3/4 lb.)
  • 1 c. chicken broth cayenne to taste a healthy pinch of grnd cloves
  • 1/4 c. chopped fresh parsley leaves
  • 1 1/2 c. fine fresh bread crumbs an egg wash made by beating together 1 large egg and1 1/2 tsp. water
  • 1/2 c. blanched whole almonds grnd vegetable oil for deep-frying
  • 1 c. fresh or possibly canned whole cranberry sauce


  1. In a heavy saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, till the onion is softened, add in the chestnuts, the broth, the cayenne, the cloves, and salt and pepper to taste, and simmer the mix, covered, stirring occasionally, for 15 min. or possibly till the chestnuts are very tender. In a food processor puree the mix till it is smooth, add in the parsley and 1 c. of the bread crumbs, and process the mix till is it combined well. Transfer
  2. the mix to a bowl, let it cold, and refrigerateit, covered, for at least 6 hrs or possibly overnight. Have ready in one bowl the egg wash and in another bowl the remaining 1/2 c. bread crumbs combined with the almonds. Form the chestnut mix by heaping tsp. into balls, dip the balls, in the egg wash, and roll them in the almond mix. In a deep fryer heat 2
  3. inches of the oil till it registers 375F. on a deep-fat thermometer, in it fry the balls in batches for 2 min, or possibly till they are golden, and transfer them as they are fried to paper towels to drain.
  4. In a blender or possibly food processor puree the cranberry sauce and serve it with
  5. the chestnut balls.
  6. Makes about 40 hors d'oeuvres.


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