Ricotta and Amaretto Castagnole, these are carnival sweets prepared all over Italy. This is a version with amaretto liqueur that gives a light aromatic note, not too strong.

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 30/35 castagnole
Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

Ingredients

8.8 oz ricotta
3 tbsp granulated sugar
1 egg
7 oz all-purpose flour
2 oz amaretto (liqueur)
Half packet baking powder
1.4 oz water
1 oz amaretto (liqueur)
3.5 oz granulated sugar
1 quart sunflower oil

Tools

1 Bowl
1 Electric whisk
1 Spatula
1 Pot
1 Thermometer

Preparation of Ricotta and Amaretto Castagnole

In a bowl, add the ricotta, egg, and sugar. Then mix everything with a whisk until the ingredients are well combined.
Then add the all-purpose flour, sifted baking powder, and amaretto liqueur. Mix with a spatula until everything is well combined.
You should get a firm and slightly sticky dough.
Once the dough is prepared, pour the oil into a pot and heat it to 340°F.
When the oil reaches temperature, use 2 spoons to form balls about the size of half a tablespoon and drop them into the hot oil.
Brown well on both sides (usually when they are cooked on one side, you’ll see them turn over by themselves) to cook the inside of the castagnole thoroughly.
When they are cooked, drain them well and place them on absorbent paper.
Once all the castagnole are cooked, pour water and amaretto into one bowl and sugar into another.
Quickly roll the castagnole in water and amaretto and then in the sugar.
Once “breaded” in the sugar, arrange them in a bowl or on a serving plate.
And voilà… your ricotta and amaretto castagnole are ready to taste, but beware….. one leads to another!!!
Long live the carnival or better as they say in my town
EVIVA AL CARLAVÈ E CHI CA LU SA FÈ!