Castagnole
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.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 441 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 2 pcsegg, large
- 1 tspbaking powder
- 1 tsplemon zest
- 30 gbutter, melted
- 0.25 tspsalt
- 1 lvegetable oil, for frying
dough
- 50 ggranulated sugar
garnish
- 50 gpowdered sugar, for coating
Equipment
slotted spoon · deep pot · paper towels · plastic wrap · large bowl · wooden spoon · candy thermometer
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 2
Add the eggs, melted butter, and lemon zest to the dry ingredients.
About 1 min
- 3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: 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.
About 30 min
Cook’s note: 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).
About 5 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 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.
About 1 min
- 11
Repeat with the remaining dough balls until all are fried.
About 5 min
- 12
While still warm, transfer the castagnole to a bowl and toss them generously with powdered sugar until coated.
About 2 min
Cook’s note: The warmth helps the sugar adhere better.
- 13
Serve immediately and enjoy.
Per serving
Nutrition
- Calories
- 441.2kcal
- Protein
- 6.4g
- Carbs
- 48.8g
- Fat
- 24.7g
- Fibre
- 1.2g
- Sugar
- 16.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover castagnole in an airtight container at room temperature.
Castagnole are best eaten fresh; reheating is not recommended as they can become dry.
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