Castagnole are one of the most loved Carnival sweets in the Romagnola tradition: small fried, golden, and fragrant bites, to be enjoyed still warm and coated in sugar. In every region of Italy, these sweets take on different names and have small variations, especially in the dough: some recipes include yeast, others instant baking powder for desserts, like in this version, which is simpler and quicker but still rooted in tradition.
At my home, my mom made them in several versions, even taking inspiration from the recipes of friends and relatives and maybe adding a personal touch with raisins or chocolate chips.
⏱️ Storage time
Castagnole can be stored for up to 1 day at room temperature, closed in a container or under a cake dome.
However, they are much better freshly made, when they are soft inside and crispy outside.
👉 It is strongly not recommended to store them in the refrigerator, as they tend to become hard.
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I opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups all-purpose flour
- 4 tbsps limoncello (or anise)
- 6 tbsps sugar
- 2 packets vanillin
- 4 tbsps vegetable oil
- 4 eggs
- 1 packet baking powder for desserts
- 2 oranges (juice only, if needed 3)
- as needed peanut oil
- as needed alchermes
- as needed granulated sugar
Tools
- Frying Pans
- Paper Towels
- Skimmers
Steps
Mix all the ingredients in a very large bowl, then gradually add the orange juice, adjusting based on the dough’s consistency: the juice of 2 oranges may be sufficient, but if necessary add a little more up to the juice of 3 oranges, to obtain a soft and homogeneous mixture.
In a large pan, pour plenty of vegetable oil and bring it to the right temperature.When ready, using a spoon, pour small portions of dough into the hot oil and let the castagnole cook, gently turning them, until they are well golden and swollen.
Drain them with a skimmer and let them drain excess oil on paper towels.
While still warm, sprinkle with alchermes and powdered sugar.
The castagnole are now ready to be devoured, better if freshly made! 😄🎉Enjoy! Annalisa
