Beignets aux châtaignes

Method

Sift together the chestnut flour, plain flour, baking powder and salt in a large bowl. In another bowl, whisk the eggs with caster sugar until pale and light, then stir in the vanilla extract. Gradually add the milk to the egg mixture, then fold this wet mixture into the dry ingredients until you have a smooth batter. Heat the oil to 170C in a deep pan or deep-fat fryer. Using two spoons, drop rounded spoonfuls of batter into the hot oil, frying in batches for 2-3 minutes until golden brown on all sides, turning occasionally with a slotted spoon. Drain the beignets on kitchen paper. Mix the icing sugar with ground cinnamon and dust the warm beignets generously before serving. These Corsican chestnut fritters are traditionally enjoyed warm as a treat or light dessert.