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Side: Chestnut-Flour Latkes - pareve

Posted by : Judith Sobel

From: Classic Cuisine of the Italian Jews  
      by Edda Servi Machlin

Pizzarelle di Farina Dolce

3 cups chestnut flour
1/2 tsp salt
1/3 cup pinoli(pine nuts)
1/2 cup dark seedless raisins 
1 cp cold water
3 eggs slightly beaten
Vegetable oil for frying
1 cup; heavy cream whipped (optional)

Sift chestnut flour and salt together . Add pinoli, raisins and water
and stir until you have a thick batter.  Add eggs and mix well.  
Heat 1/3 cup oil in a medium skillet.  Drop the mixture by the
Tablespoon  and fry until brown ed on both sides.  
Transfer to paper towels to drain.  Add a TBS of oil to the batter if
it gets too thick.
Serve with whipped cream if desired. 
Yields about 24 pancakes

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