Chestnut Fritters

In colonial times, it was generally believed that American chestnuts were
sweeter and of a higher quality than their European cousins. Yet another
free food that literally grew on trees and seemingly fell from the sky in
abundance, chestnuts were used equally abundantly by colonial cooks who
prized them for their ability to last through the winter. While they were
chiefly featured in sweet dishes and desserts, they were also commonly used
in savory preparations, like soups, stews and stuffings.

Advance preparation required.
Serves 8

11⁄2 pound chestnuts (about 27)
1⁄4 pound (1 stick) unsalted butter
4 shallots, chopped
2 pounds lean raw bacon, finely chopped
1 bunch fresh parsley, chopped
(about 6 tablespoons)
1 teaspoon five-spice powder
Pinch of ground coriander
Salt and freshly ground black pepper
16 slices lean raw bacon
3 tablespoons vegetable oil
1 bunch fresh chives, finely chopped (about 6 tablespoons), for garnish
4 sprigs fresh watercress, for garnish


Preheat the oven to 450°F.

With the point of a small paring knife, make a crisscross cut through the flat
side of each chestnut and place them on a baking sheet. Bake for 35 minutes.
Let the chestnuts cool, then peel and chop them finely. Set aside.

Heat 11⁄2 tablespoons of the butter in a small skillet over medium heat, add
the shallots and cook for 2 minutes, until golden brown.

In a large mixing bowl, combine the cooked shallots, the chopped bacon,
parsley, five-spice powder, coriander, and salt and pepper to taste. Add the
chopped chestnuts. Process until fine in a food processor.

Cut each slice of bacon in half and lay the halves on your workspace,
overlapping to make an X. Place two tablespoons of the shallot mixture
in the center of each bacon X and fold the ends over the center to enclose
the filling.

Flatten each fritter with the palm of your hand, then place them on a baking
sheet. Cover with plastic wrap and refrigerate for 10 to 20 minutes.
Preheat the oven to 375°F.

Heat the remaining 61⁄2 tablespoons of butter and the oil in a large sauté pan
over medium heat. Place the fritters 1⁄4 inch apart in the skillet and cook for
2 minutes on each side, until golden and crisp.

Transfer the fritters to a baking sheet. Bake for 5 to 10 minutes.

To serve, sprinkle the fritters with the chives and a generous amount of black
pepper. Garnish with the watercress.