Extremely soft castagnole with potatoes ricotta and apples ready in 10 minutes with a little trick that will keep them soft even the next day. When Carnival approaches, I like to always try new recipes but never miss out on the traditional classics like the Frappe and the castagnole as they were once made. These castagnole with potatoes ricotta and apples, besides being nice and round and with lots of sugar, have conquered everyone with their softness and texture. I was sure they would be liked because I have already used this dough to make castagnole with potatoes and ricotta but this time, I also added apples and with the fantastic trick I’ve been using for years, they remained extremely soft even the next day.
It’s a very simple dough that you prepare in a bowl with my grandma’s famous method that I also use to make the classic pound cake and many other breakfast sweets like the chocolate pound cake all in a bowl cooked in an air fryer. Once fried, you have to soak them this way they will remain extremely soft even the next day.
Now all that’s left is to get all the ingredients, a nice bowl, and try these delights and I’m sure they won’t last until the next day. But let’s see what we need to make the extremely soft castagnole with potatoes ricotta and apples ready in 10 minutes with a little trick.
I LEAVE YOU SOME FABULOUS FOOLPROOF RECIPES WITH THE ALL-IN-BOWL METHOD AND ALSO COOKED IN AIR FRYER TRY THEM AND YOU’LL SEE HOW DELICIOUS THEY ARE
- RICOTTA FRITTERS WITH ORANGE LEMON AND CARROTS WITHOUT LEAVENING 10 MINUTES ALL IN A BOWL
- LEMON JUICE POUND CAKE WITHOUT KNEADING ALL IN A BOWL SOFT AND MOIST UNTIL THE LAST BITE
- WATER CASTAGNOLE THE RECIPE TO MAKE THEM EXTREMELY SOFT ALL IN A BOWL READY IN A FEW MINUTES
- ORANGE CAKE WITHOUT SCALE 5 MINUTES ALL IN A BOWL COOKED IN AIR FRYER
- TIRAMISU POUND CAKE WITHOUT KNEADING ONLY 5 MINUTES ALL IN A BOWL THE MIX OF FLAVORS WILL CONQUER YOU
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Extremely soft castagnole with potatoes ricotta and apples all in a bowl ready in 10 minutes and with the famous trick that keeps them soft even the next day
- 3.5 oz ricotta
- 1 egg
- 3.5 oz boiled potatoes
- 1/4 cup sugar
- 1.8 oz butter (soft)
- 2 1/4 cups all-purpose flour
- 4 tbsps orange juice (freshly squeezed)
- Half sachet baking powder
- sugar (to coat)
- 1 large apple (+ cooking liquid)
Tools
HERE’S WHAT WE NEED
- 1 Bowl
- 1 Spoon
- 1 Scale
Steps
let’s prepare the castagnole
To make the castagnole, you can follow this recipe but first, peel the apple, cut it into pieces, and cook it in a small pot with some water. When it is nice and soft, drain it but do not discard the cooking liquid. Prepare the dough and add the apple, knead and form the castagnole. Heat the oil very well and when it’s ready, fry the castagnole. Remember that the oil temperature should be around 320-338°F. Drain the castagnole and quickly dip them in the apple cooking liquid and then coat them with sugar. With this trick, they will be soft even the next day if they last that long!!
FAQ (Questions and Answers)
WHAT IF I DON’T HAVE A THERMOMETER?
No problem, use the old toothpick or wooden spoon handle method. Immerse it and if it bubbles it’s ready.
