Here's an idea for enjoying the short season of chestnuts. Store with a desiccant to keep them crisp for about a week.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is for full recipe
Excludes time spent drying.
- 10 chestnuts (net 200 g)
- Oil for deep-frying
- Salt, to taste
Peel the chestnuts, removing both the hard outer shells and the thin inner skins.
Slice the chestnuts into slices about 2 mm thick. Place the slices in water for about 5 min, then strain. Rinse like this 2-3 times, until the water becomes clear, in order to remove excess starches.
Line a metal tray with a paper towel, then spread out the chestnut slices on it, making sure not to overlap them. Place in a well-ventilated area to dry for 1-2 hours, or until the surface of each slice has dried out.
If there is still moisture in the chestnut slices, it will take longer for them to fry, and they will brown too much, which will negatively affect their flavor.
Deep-fry the chestnut slices at a relatively low temperature (160°C) for 5-6 min. Do not touch the chestnut slices as they fry. Let them fry slowly, removing them when they sink and bubbles stop coming out, and their surfaces become hard and crunchy.
Remove and strain the oil, then sprinkle with a small amount of salt and serve.
How to Peel Chestnuts:
1. Remove the hard outer shell. Make a cut into the bottom with a knife.
2. Rather than cutting away the hard outer shell, make a cut into the base of with your knife and hold your knife steady, then roll the chestnut away to the left. This will cleanly peel away part of the hard outer shell.
3. Use a kitchen knife or butter knife to carefully remove the rest of the hard outer shell, piece by piece.
4. Remove the brown outer layer of the inner nut: Cut off a thin layer of the flat surface of the chestnut, as though peeling it.
5. Cut a layer about 5 mm thick off of the sides.
6. Turn the chestnut over and cut off a thin layer of the brown outer layer on the widest surface as though peeling it again, like in step 4.
7. Cut off the remaining brown outer layer of the inner nut, until all that remains is the yellow inner part.