Castagnole can be made in many ways. The ones I present to you are soft spoon castagnole. The ingredients for these castagnole are simple and you surely have them at home. To flavor the mixture, just add the grated zest of an orange and a lemon, vanilla, and a little liquor. In a few minutes, the dough is ready for frying.
Castagnole to try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Soft Spoon Castagnole
- 2 eggs
- 1/4 cup sugar
- 2 tbsp milk
- 2 tbsp sunflower seed oil
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp rum
- 1 tsp vanilla essence
- 20 g lemon (and orange zest)
Steps for Soft Spoon Castagnole
To get excellent castagnole, beat the eggs with the sugar well. The more they are beaten, the fluffier they will be. To keep them dry, use a thermometer and maintain the oil temperature at 320°F. Using a spoon, the castagnole won’t come out perfectly round; if you want them perfectly round without tips, I recommend using a pastry bag.
Put the eggs and sugar in a bowl and beat them very well until they become pale and frothy.
Add the oil, milk, rum, citrus zest, vanilla, and finally the sifted flour and baking powder.
Mix the ingredients, then turn on the mixer and blend everything for a few minutes. The mixture should be smooth and fairly thick.
Pour the oil into a high-sided pan. Once the oil reaches temperature, start frying by dipping in a few castagnole at a time.
Turn them occasionally with a slotted spoon. When they are golden, drain them on a tray covered with absorbent paper so they lose excess oil. Then roll them in granulated sugar and finally place them on a serving plate.
You can store them in an airtight container, but I assure you that once cooked, they will disappear in no time.
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