RICOTTA AND LEMON CASTAGNOLE without butter, easy and quick, easy and quick Carnival dessert recipe, perfect idea to serve after dinner, great for a snack.
Delicious ricotta and lemon castagnole without butter, made in a few minutes with a hand or robot mixer dough, they are fried but can also be baked, they are delightful.
The recipe for ricotta and lemon castagnole is perfect if you are looking for a slightly lighter Carnival dessert, they are without butter, ricotta perfectly replaces it and they are also very soft and tasty.
Of course, you can vary the flavor as you like, they are also great with orange or with alchermes or cinnamon, cocoa, limoncello.
They are a true pleasure to enjoy one after the other, they are soft inside and crunchy outside, they are fried but are also excellent baked, needless to say that everyone loved them.
Follow me in the kitchen today, we have the ricotta and lemon castagnole!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 egg
- 2 tbsp sugar
- 1/3 cup ricotta cheese
- 1/2 tsp baking powder
- 1 lemon zest
Steps
Pour the flour into a bowl or food processor with the baking powder and mix, add the egg, half of the ricotta, lemon zest, and a pinch of salt.
Knead well and add the rest of the ricotta little by little, the dough should not be sticky, then make walnut-sized balls, approximately 1/4 oz each.
Heat the oil in a high-sided pan or fryer and cook the castagnole by turning them until golden brown.
Drain the oil on kitchen paper then sprinkle with powdered sugar.
Bon appétit
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