Carnival Castagnole fried are one of those sweets that immediately bring me back to the cheerful and carefree atmosphere of this period. When I prepare them, the aroma that fills the kitchen makes me think of tables laden with traditional homemade sweets. Along with chiacchiere or frappe and apple fritters, they are among the recipes that cannot be missed and that I always prepare with great pleasure.
I love castagnole because they are simple to make and always offer great satisfaction. There’s no need to roll out thin doughs or perform complicated processes: you prepare the dough, shape the balls, and fry them. It’s a quick preparation, perfect even when you want to serve a homemade dessert without much time available. The same simplicity is found in other traditional fried sweets like struffoli or zeppole, which share that soft and delicious texture that always conquers everyone.
For this version, I chose to flavor the dough with orange zest and Strega liqueur, a combination that makes the castagnole fragrant and aromatic without being too intense. Once fried and rolled in sugar, they become irresistible, soft inside and golden outside, just as tradition demands.
If you make these Carnival Castagnole, let me know if you liked them. On the blog, you can find many other traditional recipes perfect for this period, ideal for enriching the holiday table and bringing the scent of homemade sweets into your home.
See you soon
Susy🐾
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 237.95 (Kcal)
- Carbohydrates 7.55 (g) of which sugars 2.81 (g)
- Proteins 1.20 (g)
- Fat 22.95 (g) of which saturated 4.57 (g)of which unsaturated 17.28 (g)
- Fibers 0.15 (g)
- Sodium 5.37 (mg)
Indicative values for a portion of 14 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 for Carnival Castagnole
- 1 3/4 cups all-purpose flour (+ a sprinkle for the work surface)
- 2 eggs
- 3 1/2 tbsp butter
- 1/4 cup granulated sugar
- 1 tbsp Strega liqueur
- 1 tsp baking powder
- 1 orange zest (grated)
- as needed peanut oil (for frying about 700 ml – 1 liter, depending on the pot used)
- as needed granulated sugar (for coating)
Tools
- Bowl
- Fork
- Dough scraper
- Frying pan
- Slotted spoon
- Paper towel
How to prepare Carnival Castagnole
In a bowl, put the softened butter, sugar, and grated orange zest. Mix with a fork until you obtain a smooth and fragrant cream.
Add the eggs and Strega liqueur and continue mixing until all the ingredients are well combined.
Add the sifted flour along with the baking powder and a pinch of salt. Start mixing with a fork and, when the dough starts to come together, continue working it with your hands until you obtain a smooth dough.
Transfer the dough onto a lightly floured surface and knead it for a few more minutes until you obtain a soft and homogeneous dough.
Take small portions of dough and form logs. Then cut into pieces about 13-14 g each and roll them between your palms to form balls.
Heat plenty of peanut oil in a pan. If you use a thermometer, bring the oil to about 338°F. Alternatively, dip a small piece of dough: if it rises immediately to the surface forming bubbles, the oil is ready.
Fry the castagnole in small batches, turning them often to achieve an even golden color. Remove them with a slotted spoon and transfer them onto paper towels to remove excess oil.
While still hot, roll them in granulated sugar and serve.
Storage and Useful Tips
Castagnole are perfect when freshly made, resulting in soft, fragrant, and slightly crispy on the outside. They can be stored for about 1 day at room temperature, in a closed container for sweets.
To get castagnole golden on the outside and soft inside, it’s important to maintain the oil temperature around 338°F. If the oil is too hot, they darken quickly while remaining raw inside, whereas if it’s too cold, they will absorb too much oil.
If you prefer, you can replace the Strega liqueur with the same amount of milk, yielding a milder but still fragrant flavor.
For a gluten-free variant, you can use a gluten-free flour mix suitable for sweets, keeping the same quantities.
If you love a fresher aroma, you can also add a bit of grated lemon zest or a pinch of vanilla to the dough.
