DessertSnack

Castagnole

Name: Castagnole
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 6 racions
Cuisine: italian
Ingredients: 250 g all-purpose flour; 2 u egg large; 50 g granulated sugar; 1 ct baking powder; 1 ct lemon zest; 30 g butter melted; 0,25 ct salt; 1 l vegetable oil for frying; 50 g powdered sugar for coating

Castagnole are small, soft Italian fried dough balls, traditionally enjoyed during Carnival season. They have a delicate, slightly sweet flavor and a delightful texture, often coated in sugar. This recipe makes a light and airy version perfect for sharing.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 6
Dificultat: Mitjana
Per ració: 441 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

250 gall-purpose flour
2 uegg, large
1 ctbaking powder
1 ctlemon zest
30 gbutter, melted
0,25 ctsalt
1 lvegetable oil, for frying

dough

50 ggranulated sugar

garnish

50 gpowdered sugar, for coating

Estris

slotted spoon · deep pot · paper towels · plastic wrap · large bowl · wooden spoon · candy thermometer

Elaboració

Pas a pas

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Uns 2 min
2
Add the eggs, melted butter, and lemon zest to the dry ingredients.
Uns 1 min
3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Uns 2 min
4
Knead the dough for about 5-7 minutes until it is smooth and elastic.
Uns 7 min
Nota de cuina: Avoid adding too much extra flour to keep the castagnole tender.
5
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
Uns 30 min
Nota de cuina: Resting helps relax the gluten, making the dough easier to work with.
6
Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep, and heat it over medium-high heat to 170°C (340°F).
Uns 5 min
Nota de cuina: Use a candy thermometer to accurately monitor the oil temperature.
7
While the oil heats, divide the rested dough into small pieces, about the size of a cherry, and roll them into smooth balls.
Uns 5 min
Nota de cuina: Keep the dough covered while you work to prevent it from drying out.
8
Carefully drop a few castagnole into the hot oil, ensuring not to overcrowd the pot.
Uns 1 min
Nota de cuina: Frying in batches maintains the oil temperature and ensures even cooking.
9
Fry for 3-5 minutes, turning occasionally, until they are golden brown all over.
Uns 5 min
10
Remove the fried castagnole with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Uns 1 min
11
Repeat with the remaining dough balls until all are fried.
Uns 5 min
12
While still warm, transfer the castagnole to a bowl and toss them generously with powdered sugar until coated.
Uns 2 min
Nota de cuina: The warmth helps the sugar adhere better.
13
Serve immediately and enjoy.

Per ració

Nutrició

54%Puntuació

Calories: 441,2kcal
Proteïnes: 6,4g
Hidrats de carboni: 48,8g
Greixos: 24,7g
Fibra: 1,2g
Sucre: 16,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover castagnole in an airtight container at room temperature.

Com reescalfar-ho

Castagnole are best eaten fresh; reheating is not recommended as they can become dry.