The Yogurt Castagnole are the softest, lightest, and most irresistible version of the classic Carnival dessert.
With St. Anthony Abbot’s arrival, the scent of fritters officially begins to invade our kitchens! Carnival 2026 is finally at the door, and if you’re looking for an alternative to the usual fried recipes that remain dry and very soft even the next day, this is the recipe for you.
Making them is very simple: you won’t need butter or complicated scales, making cooking a pure fun moment even for the little ones. The Yogurt Castagnole will win everyone over at the first bite.
While you fry these little yogurt clouds, remember that Carnival is not just a date on the calendar, but a state of mind. It doesn’t matter if the kitchen will be filled with a bit of flour or if powdered sugar will fly everywhere: these are the moments that make a home alive. Make plenty, because happiness, just like castagnole, is more beautiful when shared.
Ready to fry? Discover the recipe step by step and the tricks for perfect browning!
MORE RECIPES FOR YOUR CARNIVAL:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
Yogurt Castagnole Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup plain yogurt (or Greek yogurt)
- 2 eggs
- 2/5 cup sugar
- 1 packet baking powder
- 1 lemon zest (grated)
- liqueur (1 tablespoon of anise or rum. Helps prevent oil absorption during frying)
- salt (1 pinch)
- sunflower oil (or peanut oil for frying)
- granulated sugar (or powdered sugar: for coating)
Yogurt Castagnole Steps
Greek yogurt is often preferred for its density, which gives a more compact but incredibly soft interior compared to classic yogurt.
Dough: In a large bowl, lightly beat the eggs with the sugar. Add the yogurt, citrus zest, and liqueur.
Dry Ingredients: Sift the flour with the baking powder and a pinch of salt. Gradually incorporate them into the liquid mixture until you obtain a homogeneous and soft dough.
Dough Handling: To achieve very soft castagnole, the dough should be slightly sticky. Avoid adding too much flour to make it “dry,” otherwise, they will turn hard after cooking.
Oiled Hands: If the dough is difficult to handle, slightly oil your hands or use two teaspoons to form the balls.
Cooking: Heat plenty of seed oil. When it reaches temperature (about 340°F), immerse a few castagnole at a time. Turn them often until they are puffy and evenly golden.
Finishing: Drain them on absorbent paper and, while still warm, roll them in granulated sugar. If you prefer powdered sugar, wait until they are completely cooled, otherwise, the sugar will melt creating a glossy patina.
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Why this recipe is different?
Compared to those with mascarpone or cream, yogurt gives a slightly acidic note that balances the frying, making them less cloying and much more “cloud-like” to the bite.A little secret: If you’ve sugar-coated them with granulated sugar, it will tend to melt slightly over the hours. Before serving them the next day, you can give them an extra touch of freshness with a light final dusting of powdered sugar.
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How to store them
Airtight container: Once completely cooled, store them in an airtight container. This step is essential to retain internal moisture and prevent them from drying out when exposed to air. They will remain very soft for 2-3 days.
Question
How to keep them always soft
Freshness trick: If you want to enjoy them as freshly made, you can slightly reheat them in a static oven at about 200°F for just a few minutes, or 5-10 seconds in the microwave before serving them: they will return as freshly made, warm and fragrant!
Can I freeze them
Freezing: If you’ve made plenty, the already cooked castagnole can be frozen in suitable food bags. When needed, just let them thaw at room temperature and quickly pass them in a warm oven.
