RICOTTA AND COCOA CASTAGNOLE with Orange, quick and easy fried desserts for Carnival to be made in a few minutes, a very simple and delicious recipe, one leads to another.
I wanted to make a different Carnival dessert than usual and these ricotta and cocoa castagnole with orange were born, super soft and fragrant. Inside they are soft thanks to the ricotta, slightly crispy on the outside, with that cocoa and orange mix that always works.
They are easy and quick castagnole, prepared in a bowl without beaters, perfect if you have little time but want to bring to the table a delicious Carnival dessert that everyone loves, even children.
The ricotta makes the dough light and moist, the bitter cocoa adds character, the orange zest scents everything. They are great fried, but also turn out well baked or in an air fryer if you want a lighter version.
These cocoa castagnole with ricotta are ideal for parties, buffets, snacks, or after dinner. Just dusted with sugar, they become irresistible, one truly leads to another.
Follow me in the kitchen today for ricotta and cocoa castagnole.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 7/8 cup flour (the one you usually use)
- 1 egg
- 2 1/2 tbsp sugar
- 1/3 cup ricotta
- Half teaspoon baking powder
- orange zest
- 3 tbsp unsweetened cocoa powder
Steps
Pour the flour into a bowl, add the baking powder, a pinch of salt, cocoa, and sugar, and mix well.
Add the ricotta and egg, the grated orange zest, mix and knead, the dough should not be sticky.
Make walnut-sized balls, approximately 1/3 to 1/4 oz in weight, heat the oil in a pan, and cook the castagnole, turning them.
Drain on kitchen paper and dust with powdered sugar.
Bon appétit
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RICOTTA AND COCOA CASTAGNOLE with Orange
Useful Tips
Use well-drained ricotta for drier and softer castagnole
The orange zest should be finely grated, only the orange part
Fry a few at a time to avoid lowering the oil temperature
They are also great dusted with powdered sugar instead of granulated sugar
You can add chocolate chips for an even more delicious version
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FAQ RICOTTA AND COCOA CASTAGNOLE with Orange
Can I bake the ricotta and cocoa castagnole?
Yes, bake them at 350°F for about 15 minutes, they will remain soft but less golden.
Are the ricotta castagnole still good the next day?
Yes, they stay soft for a long time thanks to the ricotta, better to keep them covered.
Can I use orange juice instead of zest?
Better to use zest for fragrance, juice makes the dough too moist.
Can I make them without cocoa?
Sure, omit the cocoa and you’ll get classic ricotta and orange castagnole.
Can Carnival castagnole be frozen?
Yes, cooked and unsugared. Thaw at room temperature and then sugar them.
