Ricotta and orange castagnole are delicious and soft, they are a very tasty and easy-to-make fried dessert, typical of Carnival and loved by everyone. There are many variations, today I propose them with ricotta and orange.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 20/25 castagnole
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Ricotta and Orange Castagnole
- 1 cup all-purpose flour
- 3 tbsp cornstarch (maizena)
- 2.8 oz sheep ricotta (or cow ricotta)
- 0.25 cup sugar (+ for garnish)
- 2 egg yolks
- 3 tbsp butter
- Half packet baking powder
- 1 orange zest
- 1 tbsp orange juice
- as needed seed oil (for frying)
Tools
- 1 Skillet
Preparation of Ricotta and Orange Castagnole
Let’s see how to prepare the ricotta and orange castagnole
First of all, in a bowl, sift together the flour and cornstarch with the baking powder, add the sugar, the grated orange zest, add the ricotta, the melted butter, the egg yolks, and the orange juice, and mix with a spoon. Once it begins to come together, knead with your hands until it becomes a homogeneous dough, form a ball, cover with plastic wrap, and let it rest for about 20 minutes.
After the time, form the Castagnole, take pieces of 12/15g, roll each piece with your palms to form the castagnole. Fill a deep pan with oil and put it on the fire. When the oil is hot, dip the prepared balls and fry until golden, being careful not to overcook them. Turn them and remove from the oil with a slotted spoon and quickly drain them on absorbent paper, then cover with granulated sugar. Continue with all the castagnole. Halfway through cooking, I recommend changing the oil.
The castagnole are now ready to be enjoyed.
notes
Here are a few tips, if you put a ball in the oil and it goes to the bottom, it means the oil is not ready yet, but if the ball starts to color and puff up a little, it means the temperature is right. If you see that they color too much, lower the flame or momentarily move the pan off the flame.
If any castagnole are left over, they can be stored in a closed container or directly in the oven for 3/4 days.
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