Spoon Castagnole, a very simple recipe, are a variation of the classic recipe, very similar to soft orange fritters, I recommend you also try alchermes castagnole. They are typical bites of the Carnival period, crispy on the outside and soft and fragrant inside, the peculiarity of their preparation lies in scooping the dough between two spoons instead of being worked and rolled with hands. I find this version really delicious, and above all, simple. There are numerous variants, in some cases raisins, pine nuts, or cocoa are added. What are you waiting for to try them? Save the recipe and let me know!
Other Carnival recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
- Energy 126.07 (Kcal)
- Carbohydrates 22.58 (g) of which sugars 8.54 (g)
- Proteins 4.37 (g)
- Fat 2.00 (g) of which saturated 1.05 (g)of which unsaturated 0.76 (g)
- Fibers 0.45 (g)
- Sodium 22.17 (mg)
Indicative values for a portion of 40 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
Ingredients
- 4.5 oz ricotta
- 2 eggs
- 1.9 cups all-purpose flour
- 0.4 cups sugar
- 2 tbsps limoncello
- to taste lemon zest
- 2 tsps baking powder
- to taste powdered sugar (for garnish)
How to Prepare Spoon Castagnole
In a bowl, pour the ricotta well drained from its whey, add the sugar, grated lemon zest, and limoncello.
Mix with a whisk, then add the eggs, and finally incorporate the flour and sifted baking powder, a little at a time until you get a well-blended dough.
Heat the oil, then using two spoons, form balls that you will immerse in the hot oil, drain them with the help of a slotted spoon and let them dry from excess oil on absorbent paper.
Sprinkle them with powdered sugar and enjoy your spoon castagnole when they are slightly warm.
Storage and Tips for Spoon Castagnole
You can also garnish the castagnole with granulated sugar while they are still warm. The dough should not be overworked otherwise it will make the castagnole hard. Fry a few pieces at a time so that the temperature does not drop too much. As soon as you have fried a couple, open and check the cooking inside, if you find them raw, it means you need to check the oil temperature again and, if necessary, increase the cooking time for each castagnola.
