Water castagnole the recipe to make them very soft all in a bowl ready in a few minutes, a recipe guaranteed to impress your guests. Tradition dictates that during Carnival, you should eat fried desserts and delicious treats like the classic castagnole as they were once made or the crispy and bubbly frappe. However, as with every recipe, there are different variations to make these beloved castagnole, all fantastic, from the classic ones with ricotta to the soft ones with apples and pears or yogurt, but this recipe is truly special!
This is an egg-free dough made with water, like the water apple cake, and with yogurt. You just need to mix all the ingredients in a bowl, similar to the bowl bundt cake, and in just a few minutes, you can enjoy very soft castagnole both inside and out, a true spectacle! It’s true that during Carnival, any fry works, so you just have to try these delicious castagnole, and you’ll find it hard to stop eating them. Let’s see together what we need to make water castagnole the recipe to make them very soft all in a bowl ready in a few minutes.
I ALSO LEAVE YOU THESE LINKS TO SOME GUARANTEED SUCCESS CARNIVAL RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Water castagnole the recipe to make them very soft all in a bowl ready in a few minutes, a recipe guaranteed to impress
- 1 1/3 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder (level)
- 3/4 cup plain yogurt (not Greek)
- 1/3 cup water
- flavor (to taste, I used grated orange peel)
- sugar (for dusting)
- sunflower oil (for frying)
Tools
NECESSARY
- 1 Bowl
Steps
LET’S PREPARE THE CASTAGNOLE
To make the castagnole, mix the flour with the sifted baking powder in a bowl, add the sugar and salt, and mix. Add the yogurt and your chosen flavor, and mix again. Finally, add the water a little at a time; you might not need it all, as it depends on the flour. I needed all of it. You should get a dough that is not too liquid, as shown in the picture.
Heat the oil very well, it should reach a temperature between 320/340 degrees Fahrenheit or use the old method by dipping the handle of a wooden spoon in the oil, and if it creates bubbles, the oil is ready. Using two teaspoons, drop some dough into the oil and start frying; the castagnole will begin to swell, turn them continuously. When they are ready, drain them and then roll them in sugar and enjoy these soft clouds. Below, I leave you some tips for frying.
For frying, use a tall but not large pot, filling it so there’s little space between each castagnole, as I noticed that this way, the castagnole do not tend to turn over constantly when they float to the top, and you can turn them yourself for even cooking on both sides.
FAQ (Frequently Asked Questions)
CAN I USE FRUIT YOGURT?
Yes, of course, as long as it’s not Greek yogurt.
