RICOTTA AND RUM CASTAGNOLE super soft and fragrant, the recipe for soft fritters that melt in your mouth, very easy to make and liquor-scented. I love castagnole, they are my favorite Carnival dessert; every time I make them, I eat half of them while cooking. How can anyone resist? It’s impossible! Prepare these delicious ricotta and rum castagnole too; they turn out super soft because the dough is spooned, a special and very easy dough to make, and you’ll see the result. With this recipe, you will make ricotta castagnole so soft and tasty that you will use only this one from now on. Join me in the kitchen as we prepare these delightful soft and fragrant fried balls for Carnival.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: about 2 lbs of castagnole
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1 1/4 cups ricotta
- 2 1/4 cups all-purpose flour
- 1 vial rum flavor
- 1 packet baking powder
- as needed peanut oil (for frying)
- as needed sugar (for coating)
Steps
To make the ricotta and rum castagnole, start by putting the sugar and ricotta in a bowl and work with a wooden spoon to create a cream.
Add the eggs one at a time, always mixing well with the spoon or electric beaters. Then add the rum flavor and the flour with the baking powder and mix again until the batter is smooth, soft, and lump-free.
Heat plenty of peanut oil in a deep pan and drop spoonfuls of the batter, turning the castagnole several times to brown them on all sides. Remove them when they’re beautifully golden and puffy, using a slotted spoon, and place them on a plate with parchment paper.
Roll the cooked castagnole in granulated sugar and serve. They’re too good, super soft, and rum-scented.
… Vane’s tips
You can add other flavors like other liquors or grated lemon or orange zest.
You can add other flavors like other liquors or grated lemon or orange zest.
