Traditional castagnole are a must-have dessert for Carnival: soft, lemon-scented, and fried until golden and irresistible. A simple and classic recipe, perfect for sharing with family, perhaps accompanied by a delicious cream.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 70 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 1/3 cups all-purpose flour
- 1/2 cup sugar
- 3 eggs (2 whole + 1 yolk)
- 3/8 cup butter
- 2 tablespoons Strega liqueur
- 2 packets vanillin
- 2 lemons (Grated peel)
- 2 teaspoons baking powder
- 1 pinch salt
- as needed peanut oil (for frying)
- as needed granulated sugar (for garnishing)
Tools
- 1 Bowl
- 1 High-sided Saucepan
- 1 Slotted Spoon
Steps
In a large bowl, sift the flour together with the baking powder.
In the center, add the slightly beaten eggs with a pinch of salt, the sugar, the grated lemon peel, the Strega liqueur, and the vanillin, then start kneading.
Little by little, incorporate the softened butter, continuing to work the dough until you get a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest for about 30 minutes.After the resting time, take the dough and divide it into pieces of about 1/3 oz each, you will get about 70 castagnole. Form a ball with each piece.
At this point, we can start frying, be sure the oil is abundant and hot to get a golden and dry frying.
As we fry the castagnole, place them on paper towels to remove excess oil, and when they are still warm, roll them in granulated sugar.
Let them cool completely and serve, maybe accompanied by a delicious chocolate cream.
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