Traditional Italian Castagnole Recipe: A Sweet Carnival Treat

Ingredients

  • 200 grams of all-purpose flour
  • 50 grams of sugar
  • 2 large eggs
  • 40 grams of unsalted butter, softened
  • Zest of 1 lemon
  • 1 tablespoon of rum
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 500 ml of sunflower oil, for frying
  • 100 grams of powdered sugar, for dusting

Steps and instructions

  1. In a large bowl, combine the flour, sugar, baking powder, and salt.
  2. Add the softened butter, eggs, lemon zest, and rum to the flour mixture. Mix well until the ingredients are fully combined and form a smooth dough.
  3. Divide the dough into small pieces and roll each piece into a small ball, about the size of a cherry.
  4. Heat the sunflower oil in a deep frying pan to 180°C (350°F). Ensure there's enough oil to completely cover the small dough balls.
  5. Carefully drop the dough balls into the hot oil, a few at a time. Don't overcrowd the pan.
  6. Fry the dough balls, turning occasionally, until they are golden brown on all sides.
  7. Using a slotted spoon, remove the fried dough balls from the oil and drain them on a plate lined with paper towels to absorb excess oil.
  8. Once all dough balls are fried and drained, dust them generously with powdered sugar while they're still warm.
  9. Let the castagnole cool slightly before serving.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a slightly nuttier flavor.
  • Add a teaspoon of vanilla extract or a few drops of almond extract to the dough for additional flavor.
  • Replace the lemon zest with orange zest for a citrusy twist.
  • Add a handful of chocolate chips or chopped nuts (such as hazelnuts or almonds) to the dough for extra texture.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Make a savory version by omitting the sugar and adding grated cheese, herbs (such as thyme or rosemary), and a pinch of black pepper to the dough.
  • Try different frying oils, such as vegetable oil or coconut oil, for a slightly different flavor profile.
  • Serve the castagnole with a dipping sauce, such as chocolate ganache or fruit compote, for added sweetness.

Recipe overview

Indulge in a delightful Italian tradition with this recipe for Castagnole. These sweet, fried dough balls, resembling little chestnuts, are a beloved treat during Italy's festive Carnivale season. The dough, infused with a subtle hint of rum and lemon zest, is fried to golden perfection and dusted with a generous sprinkle of powdered sugar. The recipe is straightforward to follow and requires ingredients easily found in most pantries. In under an hour, you'll have a delicious, sweet treat that's guaranteed to impress. Enjoy these warm, sugary delights with a cup of coffee or tea for a taste of Italian celebration at any time of year.

Common questions

  1. Can I use a different type of flour? Yes, you can use a different type of flour like cake flour or self-rising flour, but the texture of the castagnole may vary slightly.
  2. Can I substitute the rum with something else? If you prefer not to use rum, you can replace it with vanilla extract or omit it altogether.
  3. Can I use a different type of oil for frying? Yes, you can use vegetable oil or canola oil instead of sunflower oil for frying the castagnole.
  4. How long do the castagnole need to fry? Fry the castagnole until they turn golden brown, which usually takes about 2-3 minutes per batch.
  5. Can I save the leftover castagnole? While they are best enjoyed fresh, you can store any leftover castagnole in an airtight container at room temperature for up to 2 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and mix the dough.
  • Whisk - To beat the eggs and incorporate the ingredients evenly.
  • Grater - To zest the lemon and add a citrusy flavor to the dough.
  • Measuring Cups and Spoons - For precise measurement of ingredients.
  • Deep Frying Pan - To fry the castagnole in hot oil.
  • Slotted Spoon - To remove the fried castagnole from the oil, allowing excess oil to drain.
  • Paper Towels - To absorb excess oil from the fried castagnole.
  • Plate - To serve and present the castagnole.

Origin stories

Castagnole, these delightful little sweet fritters, are a traditional dessert enjoyed during the Carnevale season in Italy. The name 'Castagnole' actually translates to 'little chestnuts', an endearing reference to these treats' petite, round shape that is reminiscent of a chestnut. The custom of frying desserts during the Carnevale season is believed to have stemmed from an older tradition of using up all the rich foods in the house before the start of Lent, a period of fasting and abstinence in the Christian calendar. With their sweet, lemony flavor and soft, cake-like texture inside, it's no wonder these bite-sized goodies have been warming the hearts and bellies of Italians for generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.