The soft ricotta castagnole are one of my favorite carnival sweets; the ricotta gives these castagnole an incredible softness, and believe me while you fry them you will eat them, first to understand if they are well cooked inside and then because one leads to another, you will eat these delights while they are still warm without waiting for them to cool.
They remain soft even the next day if they last that long! You can decorate them by lightly brushing with honey and adding colored sprinkles as I did or simply with powdered sugar, and they will still be delicious.
Let’s discover how to prepare the soft ricotta castagnole right after the photo!
Below you’ll find other fried and tasty carnival sweets to try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 35
- Cooking methods: Frying
- Seasonality: Carnival
Ingredients for soft ricotta castagnole
- 2 cups all-purpose flour
- 1 egg
- 7 oz ricotta
- 1/4 cup milk
- 1/2 cup sugar
- 1 orange zest (or lemon)
- 1 shot glass Strega liqueur (or limoncello or your preferred liqueur)
- 1/2 packet baking powder
- to taste powdered sugar
- to taste honey
- to taste colored sprinkles
Preparation of soft ricotta castagnole
To prepare the soft ricotta castagnole, first place the ricotta together with the sugar, the egg, and the orange or lemon zest in a large bowl.
Mix for a few minutes to combine, then add the milk, the liqueur, and the sifted flour along with the baking powder.
Mix again for a few minutes in the bowl and then transfer the mixture to a lightly floured work surface.
Knead further until you have a smooth and compact dough, then take small portions and form the soft ricotta castagnole.
Place them gradually on parchment paper, and in the meantime, heat plenty of oil for frying.
When all the soft ricotta castagnole are ready and the oil is hot, fry a few at a time to avoid lowering the oil temperature.
You will see that they puff up during cooking; turn them occasionally to brown all sides and drain them on absorbent paper as they are ready.
After finishing the frying, you can dust the castagnole with powdered sugar or, as I did, lightly brush them with honey and sprinkle with colored sprinkles, and..
ENJOY YOUR MEAL
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Annatorte recommends
You can use a liqueur of your choice or the same amount of lemon or orange juice.
You can bake the castagnole in the oven by placing them on a baking tray lined with parchment paper at 428°F for about 15 minutes.
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