Carnival rum castagnole, with or without custard: easy, quick, and irresistible!
The ingredients are simple and easy to find, to prepare these rum-flavored sweets that, like Carnival cenci, are always irresistible at this time of year. During Carnival, tradition dictates that typical sweets are made to celebrate, so, in addition to masks, colorful costumes, and confetti, why not have fun creating themed recipes?
The castagnole, with their crunchiness and soft heart, are the perfect dessert for this holiday, embodying joy and conviviality. Like the crispy chiacchiere or the rice fritters with raisins, castagnole are always present in my house during Carnival, delighting both adults and children!
See you in the next recipe!!!
TRY ALSO THE SAVORY VERSION:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 385.59 (Kcal)
- Carbohydrates 40.63 (g) of which sugars 20.84 (g)
- Proteins 7.38 (g)
- Fat 22.07 (g) of which saturated 3.33 (g)of which unsaturated 17.54 (g)
- Fibers 0.64 (g)
- Sodium 68.42 (mg)
Indicative values for a portion of 50 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
Rum Castagnole Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 2 tbsp granulated sugar
- 2 tbsp sunflower oil
- 1 shot glass rum
- Half lemon zest
- Half packet baking powder
- as needed sunflower oil (for frying)
- powdered vanilla sugar
- custard (optional)
Tools
- Bowl
- Pastry Board
- Flour Sifter
- Frying Pan
Rum Castagnole Recipe
In a bowl, beat two whole eggs with a whisk, then add all the other ingredients: 2 tablespoons of sunflower oil, 2 heaping tablespoons of sugar, the grated zest of half a lemon, a shot glass of rum, and the sifted flour where you have mixed half a packet of baking powder. Mix everything very well until you get a homogeneous dough.
Take the dough obtained and divide it into 4-5 pieces. From each piece, form long cylinders with your hands, then using a dough scraper, cut them into segments about 1-1.5 inches wide. Subsequently, with the palm of your hands, shape each piece to obtain a round shape.
In a frying pan pour the oil and when it is hot, drop in the castagnole and cook them by turning them continuously. When they have swollen and are well browned, drain them with a slotted spoon and place them on a tray covered with kitchen paper.
Want an even more indulgent Carnival treat? Then you’ll just need to prepare some custard and with the help of a piping bag with a long nozzle fill all your castagnole, then sprinkle with powdered vanilla sugar and serve immediately!
Storage and Tips
Storage: castagnole can be stored in a dry place for several days, preferably kept under a glass cake dome.
Tips: you can try other variations to fill your castagnole such as jam, dark chocolate custard, lemon cream, custard with ricotta, or simply mascarpone cream.
