Super soft castagnole with potatoes and ricotta, the delicious fried balls prepared during Carnival season, but not the usual sugary round fried balls. These, besides being round and sugary, have won everyone over for their softness and texture.
Carnival is my favorite time of the year; I love seeing children in costumes on the streets and adore all the sweets prepared during Carnival like Frappe, the fantastic classic castagnole, apple castagnole, pear castagnole, and many others you will find at the end of the description. Every year, I try to prepare different and a bit original desserts besides the classics, and this year, I started with these fabulous super soft castagnole with potatoes and ricotta.
It’s a very simple dough enriched with boiled potatoes and ricotta, which together give these castagnole their incredible softness. You just need to mix the ingredients, form a dough, make the classic balls, then toss them in hot oil, and finally, cover them with plenty of sugar, but with a final trick that keeps them soft even the next day. So, if you’re curious to know this trick, get the ingredients, read the recipe, and start frying the fantastic super soft castagnole with potatoes and ricotta.
HERE ARE MORE CARNIVAL RECIPES NOT TO MISS
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Super soft castagnole with potatoes and ricotta with a simple trick that keeps them soft even the next day, this recipe will win everyone over, the most popular Carnival recipe on the web
- 3.5 oz ricotta
- 3.5 oz potatoes (boiled)
- 1 egg
- 1/4 cup sugar
- zest (grated orange)
- 4 tablespoons orange juice (fresh)
- 3.5 oz butter (soft)
- 2.25 cups all-purpose flour
- Half packet baking powder
- orange juice (for dipping)
- sugar (for dipping)
- sunflower oil (for frying)
Steps
LET’S PREPARE THESE FABULOUS CASTAGNOLE
To make the castagnole, start by mixing the ricotta with the mashed potatoes, add the egg, sugar, grated zest, orange juice, butter, and finally, the flour with the baking powder. You should get a very soft but not too sticky dough, and if it is, add more flour but without overdoing it. The dough might also be a bit hard, which can depend on the size of the egg or if a little less flour is needed, but in this case, add more orange juice. Shape the dough into as many balls as you want and fry them in well-heated oil. Drain the castagnole on absorbent paper, then quickly pass them in orange juice and immediately afterward in granulated sugar. Now you just have to enjoy them.
FAQ (Questions and Answers)
WHY DIP THEM IN JUICE?
Because it makes them very soft even the next day.
