The castagnole are one of the most loved Carnival sweets of the Romagna tradition: small, golden, fragrant fried bites, best enjoyed warm and rolled in sugar. In every region of Italy, these treats have different names and slight variations, especially in the dough: some recipes use yeast, others use instant baking powder, like in this version, which is simpler and faster but still traditional.
In my house, my mom made them in many versions, also taking inspiration from the recipes of friends and relatives and maybe adding a personal touch with raisins or chocolate chips.
⏱️ Shelf Life
The castagnole last for up to 1 day at room temperature, stored in a container or under a cake dome.
However, they are much better when freshly made, when they are soft inside and crispy outside.
👉 It is strongly not recommended to store them in the refrigerator, as they tend to become hard.
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click here and join → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Fried
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups all-purpose flour
- 4 tablespoons limoncello (or anise)
- 6 tablespoons sugar
- 2 sachets vanillin
- 4 tablespoons seed oil
- 4 eggs
- 1 sachet baking powder for sweets
- 2 oranges (juice only, if necessary even 3)
- to taste peanut oil
- to taste alchermes
- to taste granulated sugar
Tools
- Frying Pans
- Paper Towels
- Skimmers
Steps
Mix all the ingredients in a large bowl, then gradually add the orange juice, adjusting based on the dough’s consistency: the juice of 2 oranges may suffice, but if needed, add a little more, up to the juice of 3 oranges, to obtain a soft and homogeneous mixture.
In a large pan, pour plenty of seed oil and bring it to the right temperature.When ready, using a spoon, drop small portions of dough into the hot oil and let the castagnole cook, turning them gently, until they are golden and puffed.
Drain them with a skimmer and let them drip excess oil on paper towels.
While still warm, sprinkle them with alchermes and powdered sugar.
The castagnole are now ready to be devoured, preferably freshly made! 😄🎉Enjoy your meal! Annalisa
