(= Chestnut Flour Fritters with Ricotta)
Recommended wine: Vin Santo del Chianti Riserva D.O.C.
Put the raisins in a cup and cover them with cold water. Sieve the two kinds of flour and the baking powder into a bowl; add the egg, grated peel of the orange, Vin Santo and oil. Mix everything together thoroughly with a fork, then continue a little with your hands until it becomes “crumbly”. Now add the water, a little at a time, stirring with a whisk until the mixture becomes smooth and soft like a thick cream. Heat the oil in a saucepan (or a deep frying pan) and, when it is nice and hot, drop 5-6 spoonfuls of the batter into it, well spaced apart. Fry the fritters for about 3-4 minutes, turning them so that they become golden all over; remove them with a perforated spoon and put them on kitchen paper to absorb the excess oil. Continue until you have used all the batter.
While the fritters cool down, prepare the filling: pass the ricotta through a sieve into a bowl; add the raisins (squeezed to remove the water and patted dry with kitchen paper), sugar and Vin Santo, and stir until the mixture becomes smooth. Use a piping bag to fill each fritter with a large “dollop” of this filling. Before serving, sprinkle the fritters with sugar (or if you prefer, with icing sugar, or even half of one and half of the other mixed together).