Castagnole as they used to make in the past in five minutes all in a bowl, the famous fried balls that grandma made with her foolproof method, success is guaranteed. Like every traditional recipe, there are different variations to make castagnole from the classic ones, the spoon castagnole, the yogurt castagnole, the famous ricotta and orange castagnole but as good as those made by grandma, there are no rivals, they are super soft, plump, and delicate. With this recipe I always conquer everyone
The ingredients to prepare castagnole as they used to make them in the past are few and very simple, and with my grandma’s foolproof method, you put them all in a bowl, mix them, form a very soft dough ball, all in five minutes, and then fry them
For me, grandma’s method is special and foolproof. I often use it to make desserts like the classic all in a bowl ciambellone also to make soft milk cookies for breakfast or to make the classic grandma’s breakfast ciambellone
If you also like fried Carnival sweets, I recommend trying these castagnole and I am sure they will win you over too. Let’s see what we need to make castagnole as they used to make in the past in five minutes all in a bowl
ALSO TRY THESE CARNIVAL RECIPES THEY ARE FABULOUS NOT TO BE MISSED
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Castagnole as they used to make in the past in five minutes all in a bowl, the famous fried balls that grandma made with her foolproof method, success is guaranteed
- 1 2/3 cups all-purpose flour
- 1 egg (medium)
- 3 tbsps butter (soft)
- 3 tbsps sugar
- grated zest (1 lemon)
- 2 tsps baking powder
- 1 tbsp liquor (I used grappa)
- 1 pinch salt
- sunflower oil (for frying)
- sugar (for coating)
Tools
Here’s what we need
- 1 bowl
Steps
LET’S PREPARE THE FAMOUS CASTAGNOLE AS GRANDMA USED TO MAKE
Put the egg, sugar, flavoring, liquor, and soft butter in pieces in a bowl, and finally the flour with the sifted baking powder. Quickly mix everything, form a very soft dough ball from which you will get as many balls as you want; mine are very big because that’s how my grandma made them. Heat the oil very well, when it reaches a temperature between 320/340°F start frying the balls a few at a time. Drain them and roll them in sugar and then enjoy them.
Mine are very big, I like them this way
To roll the castagnole in sugar, I use superfine sugar because it doesn’t fall off.
FAQ (Frequently Asked Questions)
CAN I KNEAD THE INGREDIENTS ON THE WORK SURFACE?
Yes, sure, you can knead the ingredients by placing the flour in a fountain and then adding all the other ingredients
