The castagnole recipe for carnival is delicious, of Romagna origin, and is called differently depending on where it is prepared.
One of the traditional carnival recipes that cannot be missed on the colorful tables during carnival.
Small fried balls mostly rolled in granulated sugar that are more tempting during this period.
Let’s find out right after the photo how to prepare this carnival castagnole recipe!!
Here are more carnival treats not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for the Carnival Castagnole Recipe
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup butter (soft)
- 1 teaspoon baking powder
- to taste lemon zest (grated)
- 1 pinch salt
- 2 eggs
Preparation of Carnival Castagnole
To prepare the castagnole recipe for carnival, sift the flour together with the baking powder in a large bowl.
Work the butter to make it soft (like a pomade).
In the bowl with the flour, add the eggs, sugar, a pinch of salt, and lemon zest; start mixing with a spoon.
Also add the soft butter and continue to knead; when it starts to become a homogeneous mixture, work it with your hands.
Turn the dough onto the work surface and knead it for a few minutes, then put it back in the bowl and cover it with plastic wrap to let it rest for at least 30 minutes.
After resting, heat plenty of oil in a frying pan and while it reaches the right temperature, prepare the castagnole.
With your hands, take small portions of dough about the size of a walnut, roll them between your hands, and place them on parchment paper while you prepare others.
The oil temperature should be 340°F; if you have a kitchen thermometer, use it; otherwise, don’t wait too long to fry them as they may burn on the outside and remain raw inside.
Once all the castagnole are formed, fry a few at a time and drain them on absorbent paper when golden brown on all sides.
Sprinkle with granulated sugar or powdered sugar, or leave them plain as I did.
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How to Store Carnival Castagnole
The castagnole should be consumed within the day; you can store the raw dough in the fridge covered with plastic wrap for 1 day.
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