Soft apple castagnole are one of the most beloved Carnival desserts, with their soft texture and irresistible flavor they will win over both adults and children.
Soft, indulgent, and crunchy on the outside, they lend themselves to countless variations. Last week I suggested the spoon variation, the alchermes castagnole, and my favorite: apple, raisin, and cinnamon castagnole.
Today I offer you the version with apples, the base is made with my ricotta version and is enriched with lemon zest and diced apples that add a fresh note to this traditional dessert; simple yet truly delightful.
Soft castagnole can be enjoyed with a cup of hot tea and should never be missing from the Carnival buffet. Let’s find out how to make them together.
Also try the other Carnival recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: for 600 g of castagnole
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Carnival
- Energy 293.56 (Kcal)
- Carbohydrates 36.21 (g) of which sugars 17.87 (g)
- Proteins 6.00 (g)
- Fat 14.05 (g) of which saturated 4.82 (g)of which unsaturated 8.54 (g)
- Fibers 1.24 (g)
- Sodium 28.46 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup ricotta
- 1 egg (medium)
- 3 tbsps sugar
- 1 tsp baking powder
- 1 tbsp grappa
- 1 1/2 tbsps butter (soft or seed oil)
- 3 tbsps milk
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated or orange or mandarin)
- 1 apple (diced about 150 g net weight)
- 17.6 oz peanut oil
- to taste granulated sugar (fine or vanilla powdered sugar)
Tools
- 1 Bowl
- 1 Scale
- 1 Whisk
- 1 Saucepan small
- 1 Slotted spoon
- Paper towels
Method
In a bowl, work the ricotta with the soft butter and sugar, incorporate the egg, add the vanilla, lemon zest, grappa, and milk, mixing well with the whisk.
Combine the sifted flour with the baking powder, mix the dough until smooth and homogeneous.
Wash the apple, peel it, and cut it into small cubes, about 1/4 inch.
Add it to the mixture, mix well with a spoon. Cover and let rest for 15/20 minutes at room temperature.
The dough is ready.Pour the oil into a small saucepan with a thick bottom and heat it to 320/330°F. Take a small amount of dough with a spoon and, using another spoon, gently drop it into the hot oil.
Fry a few castagnole at a time, moving them frequently with the slotted spoon so they cook evenly.
When they are golden, drain them on a plate covered with paper towels to remove excess oil.Allow them to cool, roll them in granulated sugar, and place them on a tray.
The soft apple castagnole are ready.
Tips
Soft apple castagnole can be stored at room temperature for a couple of days. However, I prefer storing them in the fridge, they will last longer and retain their softness. When needed, just heat them for a few seconds in the microwave, roll them in granulated sugar, and serve.
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