This year, Carnival starts right away, and what better occasion to try the spoon castagnole recipe?
An old recipe that my mom always made, and my brother still makes when he wants something sweet for a snack, to prepare spoon castagnole!!!
There are many variations and different textures for castagnole, the typical sweet that characterizes Carnival.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 25 castagnole
- Cooking methods: Stove
- Cuisine: Italian
- Energy 261.05 (Kcal)
- Carbohydrates 13.84 (g) of which sugars 3.85 (g)
- Proteins 2.39 (g)
- Fat 22.50 (g) of which saturated 3.91 (g)of which unsaturated 17.46 (g)
- Fibers 0.34 (g)
- Sodium 9.89 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making castagnole
Prepare your spoon castagnole using a simple handheld mixer or using the stand mixer with the whisk attachment.
- 3 eggs
- 3 tablespoons granulated sugar
- 3 tablespoons milk (or water)
- 3 tablespoons vegetable oil
- lemon zest
- 3 teaspoons baking powder
- 2.75 cups all-purpose flour
- peanut oil (for frying)
- powdered sugar (for dusting)
Preparation of the dough
Preparing the spoon castagnole dough is very simple.
The first step is to place the whole eggs in the stand mixer, add the sugar, and beat well until they are pale.
Now lower the speed of the stand mixer and add milk, vegetable oil, and lemon zest.
While continuing to mix, add the flour but not all at once; you might need less than the indicated amount, as this can vary based on the size of the eggs used.
You should achieve a batter-like consistency similar to a pound cake or writing batter.
After this, just heat the peanut oil in a saucepan about 8 inches in diameter with high sides as the castagnole need to fry in plenty of oil. You will know your oil is ready for frying if, when you dip a wooden toothpick into it, beautiful bubbles form around it.
Finally, with the help of a teaspoon, let the batter drop into the hot oil and fry until golden.
To understand the dough’s consistency for castagnole, you should be able to scoop it with a teaspoon and drop it into the oil in one motion, helping it along with your finger!
Another very important thing for the success of your castagnole will be the oil temperature; you should never let it drop, always keep it quite lively, but avoid burning the outside.
Storing castagnole
Regarding storage, I don’t think you’ll have a chance to store your castagnole because they are so good and crispy that they’ll disappear in a flash. If you really want to store them, you can close them in an airtight bag, but the next day they will still be good and soft, but less crispy.
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