Castagnole — golden, airy fritters from the heart of Italian Carnival.
🍋 Recipe below.
– Flour (preferably “OO” type): 300g
– Granulated sugar: 75g
– Softened butter: 60g
– Eggs: 2 whole eggs + 1 yolk
– Baking powder: 12g
– Vanilla extract: 7.5g (approximately 1.5 tsp)
– Anisette or other liqueur (or substitute with milk or orange juice): 22.5g (approximately 1.5 Tbs)
– Zest of lemon: From 3/4 of a lemon
For frying:
Peanut oil or vegetable oil, for deep-frying
To finish:
Granulated sugar, for coating
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Instructions:
Prepare the dough:
In a medium-sized mixing bowl, whisk together the eggs and sugar until slightly foamy. Add the softened butter, vanilla extract, lemon zest, and anisette. Stir until well combined and smooth.
Combine the dry ingredients:
In a separate bowl, mix the flour and baking powder. Gradually add this dry mixture into the wet ingredients. Stir with a spoon or use your hands until a soft, smooth dough forms. If it feels sticky, dust it with a little extra flour — just enough to make it workable.
Shape the dough:
Tear off small portions of dough and roll them into small balls, about 2–2.5 cm (¾–1 inch) in diameter — roughly the size of a hazelnut or small walnut.
Heat the oil:
In a deep frying pan or heavy-bottomed pot, heat oil to 170–175°C (340–350°F). Use a kitchen thermometer to maintain a consistent temperature.
Fry in batches:
Drop the dough balls into the hot oil, a few at a time to avoid overcrowding. Fry them for about 3–4 minutes, turning occasionally, until they’re evenly golden and puffed.
Drain and coat:
Remove with a slotted spoon and place on paper towels to drain excess oil. While still warm, roll them generously in granulated sugar until fully coated.
Serve immediately:
Best enjoyed warm — crisp outside, fluffy inside, with that citrus-vanilla-anise perfume dancing through every bite.
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2 Comments
Italian Castagnole are a delicious sweet treat !
Sehr lecker 🤤
Danke für das leckere Rezept ❣️😊