- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 356.13 (Kcal)
- Carbohydrates 30.51 (g) of which sugars 11.70 (g)
- Proteins 6.85 (g)
- Fat 23.66 (g) of which saturated 4.78 (g)of which unsaturated 17.92 (g)
- Fibers 0.65 (g)
- Sodium 37.73 (mg)
Indicative values for a portion of 1 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
Simo and Cicci Recommend
Ricotta and Lemon Castagnole are best right after frying, but if you don’t eat them immediately, you can store them for up to 3 days in an airtight container.
The oil temperature should be between 338 and 356°F. If the oil is too cold, the ricotta castagnole will be too greasy; if too hot, they won’t cook evenly and will become too dark outside while remaining raw inside. To ensure the optimal oil temperature, you can use a kitchen thermometer or immerse a small piece of dough. If it rises immediately to the surface without browning too much, the oil is ready for frying.
While they are still warm, you can roll them in granulated sugar.
