The castagnole the typical carnival sweets, delicious balls made with a few ingredients, fried and decorated with powdered sugar or regular granulated sugar.
They are a true delight, irresistible with their soft heart and unmistakable aroma of liquor such as rum, sambuca, or strega liqueur. I don’t know about you, but I love them!
The recipe I want to share with all of you today is very simple, quick, WITHOUT BUTTER and it’s from my grandmother Cecilia, then it became my mother’s Annamaria and now I prepare them too!
I remember when my mother prepared them, their smell could be felt throughout our apartment building, and my father went crazy for them, and not just him; they really didn’t last long, and I recommend preparing a lot because they’re addictive.
Shall we prepare them together? 👇👇👇👇😋🐾
I’ll also leave you these recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Energy 231.46 (Kcal)
- Carbohydrates 9.79 (g) of which sugars 3.57 (g)
- Proteins 1.48 (g)
- Fat 21.23 (g) of which saturated 2.32 (g)of which unsaturated 17.96 (g)
- Fibers 0.30 (g)
- Sodium 4.36 (mg)
Indicative values for a portion of 20 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 about 50 castagnole
- 3 1/2 cups all-purpose flour (+1/3 cup for the work surface)
- 3 eggs (medium)
- 3/4 cup sugar
- 3.4 fl oz milk
- 1 packet baking powder
- 1 lemon zest (grated)
- 1/2 shot liquor (sambuca, limoncello, rum)
- 1 1/2 oz sunflower oil
- 4 1/4 cups sunflower oil
Tools
- Pan (large)
- Slotted spoon
- Paper towels
Prepare the castagnole
Place the flour in a mound on a work surface, add the eggs, sugar, the rest of the ingredients, and lastly the milk with the dissolved baking powder. Knead by hand until you get a nice homogeneous dough.
Form ropes, cut them into pieces, and shape them into classic balls.
In a pan, heat the sunflower oil to 356°F and fry them until they turn a nice golden color and puff up.
Using a slotted spoon, turn them, and once cooked, place them to drain on paper towels. Before serving, sprinkle with powdered sugar or granulated sugar.
Susy’s advice
The castagnole should be enjoyed freshly made or at most the day after because they don’t have butter
I’ll see you on my Facebook page, on my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
