Castagnole, crunchy on the outside and crumbly on the inside, are really tasty, one leads to another, we love them and not just at Carnival. Adding a bit of liqueur will give the castagnole a super flavorful touch. I used limoncello, but you can also use Strega liqueur or rum, depending on your tastes.
Make sure you don’t miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
Here are more Carnival recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 egg
- 1/4 cup sugar
- 1 tbsp limoncello
- 3 tbsp butter
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder (about 5 grams)
- 2 cups vegetable oil (for frying)
Steps
Place the egg and sugar in a bowl and whisk well.
Now add the limoncello and melted butter and mix again.
At this point, sift the flour with baking powder and add them to the mixture, starting to combine the ingredients.
Transfer the dough to a floured work surface and knead for a few minutes until you get a smooth, well-mixed dough.
Make ropes the size of a finger.
Cut pieces the size of a hazelnut weighing about 10 grams. Try to make regular ropes and pieces not too elongated, but as round as possible. You will get about thirty of them. If you prefer them larger, you can make them weigh 15 or 20 grams, obviously resulting in fewer.
Roll the pieces into balls.
Fry the balls in a pan or a pot with hot, but not too hot, vegetable oil, otherwise, they might burn on the outside but remain raw inside. Don’t put too many at once to avoid lowering the oil temperature. To prevent them from burning, I lower the heat to the minimum once I’ve added the castagnole.
Cook for a few minutes; they should be nicely golden.
Drain with a slotted spoon and place them on a towel to remove excess oil. Sprinkle with sugar.
And now enjoy them!
They are truly a delight!
Suggestions, Tips
I added the limoncello, but you can also use Strega liqueur or rum, depending on your tastes.
Make sure not to fry the castagnole in oil that’s too hot, or they might burn on the outside but remain raw inside. Don’t put too many at once to avoid lowering the oil temperature. To prevent them from burning, I lower the heat to the minimum once I’ve added the castagnole.
If you liked the Castagnole, try other Carnival treats:
Piedmontese Friciò for Carnival
Harlequin Mask Tart Arlecchino
Make sure you don’t miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
