The YOGURT AND ORANGE CASTAGNOLE are an easy Carnival dessert that takes about 20 minutes to prepare and creates indescribable joy in both adults and children. As with all fried treats from this traditional celebration, these castagnole will vanish in no time, to everyone’s delight.
Made without butter or oil in the dough, they are crisp on the outside, soft inside, fragrant and very tasty. Fried foods are never diet-friendly or light, of course, but I assure you this recipe gives these little sweet bites an exquisite taste and aroma without weighing you down — perfect even if you don’t limit yourself to a restrained portion. Yogurt gives softness to the dough, while orange zest provides a wonderful aroma that refreshes the palate and makes you want another castagnola…
WATCH HOW TO MAKE THEM:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup plain yogurt (at room temperature)
- 1/4 cup granulated sugar
- 2 eggs (medium, at room temperature)
- orange zest (unwaxed (not treated))
- 2 1/4 cups all-purpose flour (00)
- 1 packet baking powder
- 1 1/4 cups peanut oil
- to taste granulated sugar
Tools
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Pot
Steps
The preparation of YOGURT CASTAGNOLE is very simple and, since no rising time is required, also very quick.
In a bowl put the yogurt, sugar, orange zest and eggs. Mix everything with a whisk until you obtain a homogeneous mixture.
Add the sifted flour and baking powder and incorporate well, first with the whisk and then with a spatula, mixing vigorously or with electric beaters.
You should obtain a smooth dough.
Place the oil in a high-sided saucepan and heat it until it reaches a temperature of 302°F. If you don’t have a kitchen thermometer, no problem: put a toothpick in the center of the pot and as soon as small bubbles start to form around it, the oil is ready.
Dip two teaspoons into the hot oil and form your castagnole.
Fry them over low heat so the heat penetrates inside; turn them occasionally until they are nicely golden.
Drain the yogurt and orange castagnole, place them on paper towels and, while still hot, roll them in granulated sugar.
As with all fried foods, I recommend enjoying them as soon as they are made.
TIPS
I chose to flavor the castagnole with orange zest, but you can also use lemon or vanilla.
