The limoncello castagnole are a typical Carnival recipe in the version enriched with limoncello liqueur, which gives them a unique taste and the inimitable scent of Sorrento lemons.
This castagnole recipe is soft and easy to prepare; these small fritters will be tender inside and golden outside — you won’t be able to stop eating them because one leads to another!
Of course, castagnole exist in many variations; I prefer this one with limoncello and grated lemon zest because they are wonderfully fragrant!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients — Limoncello Castagnole
- 2 3/4 cups all-purpose flour (about 350 g)
- 3 eggs
- 1/3 cup granulated sugar (about 70 g)
- 3 tbsp unsalted butter (about 40 g)
- 1 lemon zest (grated)
- 1 tbsp limoncello (about 1/2 espresso cup (~15 ml))
- 1 packet vanillin (vanillin powder)
- 1/2 packet baking powder (for cakes)
- to taste granulated sugar (for decorating)
- to taste vegetable oil (for frying)
Steps — Limoncello Castagnole
In a bowl, break the eggs and add the sugar, the melted butter, the grated orange and lemon peel, the limoncello, and start mixing.
Then add the baking powder and the vanillin and gradually add the flour.
When the dough begins to come together, transfer it to a work surface and start kneading.
You should obtain a smooth and soft dough, but not sticky.
Divide the dough into four pieces and roll each piece into a log.
From these logs, cut pieces of about 0.5 oz (15 g) each, then roll them between your hands to form small balls.
Heat some oil in a pan and fry the castagnole over medium heat until they are golden.
Drain them on a plate lined with paper towels and, while still hot, roll them in granulated sugar.
Serve and enjoy them while still warm.
I recommend eating the limoncello castagnole while they are still warm or within a few hours of frying; otherwise they lose flavor and their soft texture. If you must store them, wrap them tightly in plastic wrap until the next day.
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