Super soft castagnole with ricotta, potatoes, and pears easy and foolproof Carnival dessert
The soft castagnole with ricotta are an amazing and irresistible variant of the classic castagnole. They are soft and fragrant with a melt-in-your-mouth texture that will instantly win you over.
The ricotta makes the dough soft and light, the potatoes add fluffiness, and the pears leave a sweet and moist note that makes them special. They are easy to prepare and thanks to a little trick, they will remain super soft even the next day, a trick I always use for both fried donuts and Carnival castagnole.
Do you know why these castagnole always turn out great?
Because the dough is simple, soft, and moist even the next day, thanks to a truly fantastic mix of ingredients
If you love traditional recipes, here is the classic recipe for castagnole as they used to be made
Here are three foolproof Carnival recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Simple and fabulous Carnival castagnole: foolproof recipe
- 3 1/2 oz ricotta
- 3 1/2 oz potatoes
- 1 egg
- 1.4 oz sugar
- 4 tablespoons milk
- flavoring (to taste)
- 1.8 oz butter (soft)
- 9 7/8 oz all-purpose flour
- Half packet baking powder
- Milk (as needed for coating)
- sugar (for coating)
- vegetable oil (for frying)
- 1 pear
Tools
You will need very few tools to make the castagnole
- 1 Bowl
- 1 Frying pan
Steps
How to prepare soft castagnole even the next day
Prepare the pear: Cut the pear into small pieces and cook it for a few minutes with a tablespoon of sugar and half a squeezed lemon.
Prepare the dough: Mix all the ingredients in a large bowl, including the pear pieces. If too sticky, add two tablespoons of flour; this may depend on how much water the potatoes contain.
Shape the castagnole: Shape the dough into balls as large as you like; I like them very large
Cooking: Heat the oil very well, it should reach about 340°F, then start frying the castagnole, letting them cook well before draining
Now the fantastic trick to keep them soft even the next day: Pour some milk into a bowl and quickly coat each castagnole in it, then roll them in sugar. This step is crucial and will make your castagnole amazing!
Tips for making perfect castagnole
If you don’t have a kitchen thermometer, use the old grandmother’s method. Dip the handle of a wooden spoon into the oil and when it bubbles, it’s ready to use.
