Castagnole

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   約2 分

2. 2

   Add the eggs, melted butter, and lemon zest to the dry ingredients.

   約1 分

3. 3

   Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   約2 分

4. 4

   Knead the dough for about 5-7 minutes until it is smooth and elastic.

   約7 分

   調理のヒント： Avoid adding too much extra flour to keep the castagnole tender.

5. 5

   Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

   約30 分

   調理のヒント： Resting helps relax the gluten, making the dough easier to work with.

6. 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).

   約5 分

   調理のヒント： Use a candy thermometer to accurately monitor the oil temperature.

7. 7

   While the oil heats, divide the rested dough into small pieces, about the size of a cherry, and roll them into smooth balls.

   約5 分

   調理のヒント： Keep the dough covered while you work to prevent it from drying out.

8. 8

   Carefully drop a few castagnole into the hot oil, ensuring not to overcrowd the pot.

   約1 分

   調理のヒント： Frying in batches maintains the oil temperature and ensures even cooking.

9. 9

   Fry for 3-5 minutes, turning occasionally, until they are golden brown all over.

   約5 分

10. 10

    Remove the fried castagnole with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    約1 分

11. 11

    Repeat with the remaining dough balls until all are fried.

    約5 分

12. 12

    While still warm, transfer the castagnole to a bowl and toss them generously with powdered sugar until coated.

    約2 分

    調理のヒント： The warmth helps the sugar adhere better.

13. 13

    Serve immediately and enjoy.