The tempura batter is my usual; a mixture of potato starch and cake flour mixed with cold water. I made a somehwat thick batter for this. I deep fried it in fresh peanut oil at 340F for 3-4 minutes.
This is surprisingly good. The natural sweetness of chestnuts is really enhanced and nice combined with nice "hokuhoku*" ホクホク texture.
*It is difficult to translate to English. This is to express the texture of starchy root vegetables such as boiled or grilled potato especially roasted sweet potato called "Ishi-yaki Imo".