Carnival Ricotta Castagnole are a variation of the classic castagnole recipe, making them even softer.
I included cow’s ricotta in the dough with truly exceptional results.
The castagnole I propose are fried, like the vast majority of Carnival sweets.
They will captivate you at the first bite, and try to taste them before offering them, otherwise, I assure you, you won’t have the chance anymore.
With this amount, you’ll make about 40, and try not to make them too large for proper cooking, also because I had some larger ones, and the internal cooking didn’t satisfy me much, while the smaller ones were perfect.
If you store them in a food bag, they’ll stay soft.
Follow the recipe, and if you recreate it or any other recipes on my blog, send me the photos, and I’ll post them on my FB page in your name.
Approximately 54 Kcal per castagnola
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: about 40 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients to make Carnival Ricotta Castagnole
- 9 oz Cow's Ricotta
- 1 1/4 cups All-purpose Flour
- 2/5 cups Sugar
- 1 Medium Egg
- 1/2 teaspoon Ground Cinnamon
- 1/2 packet Baking Powder
- Peanut or sunflower seed oil
- 2/5 cups Sugar
Preparation of Carnival Ricotta Castagnole
In the mixer, add grated orange peel, ricotta, sugar, cinnamon, baking powder, and half the flour.
Mix until the flour is absorbed, then add the remaining flour little by little. You might not need it all, depending on the size of the egg… if the egg is large, you’ll need a bit more flour.
Continue mixing until you get a well-mixed and soft dough that’s not too sticky but not easy to handle with hands.
To create the balls, you can choose two options: either flour your hands to form the balls to be placed on a plate before frying or make the balls with two teaspoons to drop them directly into the hot oil.
I chose the second option; I heated the oil and once it reached the temperature, made the balls with the teaspoons and started frying over medium heat.
They will cook quickly, and once cooked, drain them on absorbent paper before rolling them in sugar and then placing them in a bowl.
They can be served hot or cold, as they will be very soft in both cases, although everyone prefers them warm.
Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
If you want to stay updated, subscribe to the newsletter by clicking here
