Deep-Fried Chestnut Balls

Preparation time 30 minutes; marinate overnight; total cooking time 20 minutes

Yield:  40 hors d’oeuvres

Ingredients

• 2/3 cup finely chopped onion – (150ml)
• 1 large garlic clove, minced
• 1-½ tablespoons unsalted butter – (22.5ml)
• 2 cups whole chestnuts, rinsed, drained well – (500ml)
• 1-cup chicken broth – (250ml)
• Pinch of ground cloves
• ¼ cup minced, fresh parsley leaves – (60ml)
• 1 ½ cups fine, fresh breadcrumbs – (375ml)
• 1 large egg, beaten for an egg wash
• ½ cup blanched, whole almonds, ground – (125ml)
• Vegetable oil for deep-frying
• 1/3-cup maple syrup – (75ml)
• 1-cup fresh or canned whole cranberry sauce – (250ml)

Directions

1. In a large skillet, cook the onions and garlic in butter over moderately low heat until softened.  Add the chestnuts, broth, cloves, salt & pepper to taste and simmer covered, stirring occasionally, until tender, approximately 15 minutes.
2. Pour the mixture into a food processor and puree until smooth.  Add parsley and 1 cup of the breadcrumbs.  Mix again until combined well.    Transfer mixture to a large bowl.  Cover and refrigerate overnight.
3. Prepare the egg-wash in one bowl and combine the remaining ½ cup of breadcrumbs and almonds in a separate bowl.
4. Once the chestnut mixture is sufficiently chilled, use two spoons to scoop and form the mixture into balls.  Dip each ball first into the egg-wash and then roll them in the almond mixture.
5. In a large pot, heat the vegetable oil to 375 degrees Fahrenheit.  Deep-fry a few chestnut balls at a time in the oil until golden brown (approximately 2 minutes).   Do not over crowd your pot or the temperature of the oil will drop.  Drain the finished chestnut balls on paper towel.
6. Heat cranberries, maple syrup and cloves in a small saucepan.  Cook until thickened (approximately 20 minutes).  Pour sauce into a blender along with the cranberry sauce and mix together.  Strain the sauce and drizzle it over the chestnut balls.  Garnish with a couple of fresh cranberries and mint sprig.