Super Soft Spoon Castagnole.
Simple, fast, super soft.
Carnival is approaching, and I’ve been in the kitchen for a week preparing lots of Chiacchiere and sweets. Today it’s time for these delicious castagnole. 🙂
The Super Soft Spoon Castagnole are delicious, fragrant fritters that are very easy and quick to prepare. You only need a spoon to measure the ingredients and a bowl and a hand whisk to mix them. In 3 minutes, the dough is ready to be plunged into hot oil. You’ll get some of the softest, most fragrant, and delicious castagnole you’ve ever tasted, and they’re so dry they seem oven-baked. Come on, you have to try them and let me know 🙂 You’ll quickly bring joy to both adults and children alike 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3 large eggs (at room temperature)
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour (260 g)
- 1/4 cup corn oil
- 1/4 cup rum (or a liqueur of choice like limoncello, strega, cointreau, etc.)
- 3/4 packet baking powder (12 g)
- grated zest of one lemon (untreated)
- grated zest of 1 orange (untreated)
- 1 teaspoon vanilla extract
- 1 pinch salt
- as needed peanut oil (for frying)
- as needed powdered sugar
Equipment
- 1 Bowl
- 1 Hand whisk
- 1 Saucepan
Steps
Preparing spoon castagnole is very simple, you only need a hand whisk and a bowl.
Break the eggs into a large bowl, add the sugar and a pinch of salt, and quickly whisk them with a whisk.
Add the liqueur, grated citrus zest, and oil, and whisk again.
Sift the flour with the baking powder and gradually add it to the mixture, mixing until you obtain a smooth and homogeneous dough that’s compact but soft and easy to scoop with a spoon. The right consistency is shown in the photo; if needed, add more flour or liqueur, depending on the size of the eggs.
At this point, the dough is ready.
Put some powdered sugar in a shallow dish.
Heat plenty of oil in a saucepan (preferably with a thick bottom). Once the oil is hot at 338°F (170°C) (if you don’t have a thermometer, just drop a small piece of dough into the oil; the oil is ready when bubbles form around it immediately), lower the heat to the minimum (to ensure the castagnole are cooked inside) and, with the help of 2 spoons, drop small pieces of dough into the oil (the size of an olive, they will puff up while cooking). Fry the castagnole few at a time to avoid lowering the oil temperature too much and allow them to brown well on both sides.
Once the castagnole are browned, remove them from the oil with a slotted spoon and place them in the powdered sugar, rolling them around while you fry more castagnole.
Proceed the same way until all the dough is used up.
Once they are ready and rolled in sugar, place them on a platter and serve.
The freshly fried castagnole will be super soft and very delicious.
Break the eggs into the bowl, add the sugar and a pinch of salt 30 sec.speed 3.
Add the liqueur, grated citrus zest, and oil 30 secspeed 3.
Sift the flour with the baking powder and add it to the bowl 30 secspeed 3.
Spatula together, gathering the dough from the edges to the center, and work another 20 secspeed 3.
At this point, the dough is ready.
Put some powdered sugar in a shallow dish.
Heat plenty of oil in a saucepan. Once the oil is hot at 338°F (170°C) (if you don’t have a thermometer, just drop a small piece of dough into the oil; the oil is ready when bubbles form around it immediately), lower the heat to the minimum (to ensure the castagnole are cooked inside) and, with the help of 2 spoons, drop small pieces of dough into the oil (the size of an olive, they will puff up while cooking). Fry the castagnole few at a time to avoid lowering the oil temperature too much and allow them to brown well on both sides.
Once the castagnole are browned, remove them from the oil with a slotted spoon and place them in the powdered sugar, rolling them around while you fry more castagnole.
Proceed the same way until all the dough is used up.
Once they are ready and rolled in sugar, place them on a platter and serve.
The spoon castagnole, once freshly fried, will be super soft and very delicious.
You can store them at room temperature, covering them with food wrap.
The Super Soft Spoon Castagnole are ready to be enjoyed… ENJOY YOUR DESSERT!
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