Soft Castagnole with Alchermes are an even more delicious variant of the classic castagnole; with their spherical shape, these delightful fried balls are one of the most representative desserts of Carnival and can be enjoyed in their simplicity or accompanied by custard or chocolate creams that will enhance their taste.
The soft castagnole are made with few ingredients; the dough does not require much work and is easy to prepare. The particularity of this recipe is that the mixture is made with cream, which makes it very soft. Once ready, it is scooped out of the bowl with a spoon and gently placed into hot oil. Once cooked, the castagnole are dipped in alchermes which gives them that special touch of color and flavor.
This herbal and spicy flavored liquor, with its deep red color, is an ingredient that gives the preparation a unique taste perfect for Carnival.
Try also other Carnival recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 417.58 (Kcal)
- Carbohydrates 53.81 (g) of which sugars 26.55 (g)
- Proteins 6.51 (g)
- Fat 16.39 (g) of which saturated 1.91 (g)of which unsaturated 6.78 (g)
- Fibers 0.86 (g)
- Sodium 23.25 (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
- 2 cups all-purpose flour
- 1/2 cup fresh whipping cream
- 1/3 cup sugar
- 2 eggs (medium)
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 2 tbsp grappa
- 1 tsp lemon zest (grated)
- 4 cups peanut oil
- 100 ml alchermes
- as needed granulated sugar (fine)
Tools
- 1 Scale
- 1 Bowl
- 1 Small saucepan
- 1 Slotted spoon
- 2 Small bowls
- Paper towels
- 1 Whisk
Procedure
In a bowl, mix the eggs with the sugar very well, then add the grappa, cream, lemon zest, and vanilla.
Sift the flour with the baking powder, add them to the other ingredients little by little, mixing with a hand whisk to avoid lumps.
You will get a fairly dense and smooth batter, perfect for scooping with a spoon.
Pour the oil into a thick-bottomed saucepan and bring it to 330/340°F. Take a small amount of batter with a spoon and, using another spoon, gently drop it into the hot oil.
The castagnole will quickly double in size and become perfectly round.
Fry a few at a time, moving them often with the slotted spoon so they cook evenly.When they are golden, drain them and place them on a plate lined with paper towels to remove excess oil. Let them cool down
Put the alchermes in a small bowl (you can use it straight or dilute it with a bit of water) and granulated sugar in another.
Quickly dip the castagnole in the alchermes, then roll them in granulated sugar.
The soft castagnole with alchermes are ready to serve.
Tips
Storage
The castagnole with alchermes can be stored for two days at room temperature. To prevent them from drying out, cover them with plastic wrap.
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