- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 50 castagnole
- Cuisine: Italian
- Energy 599.55 (Kcal)
- Carbohydrates 24.59 (g) of which sugars 10.08 (g)
- Proteins 3.71 (g)
- Fat 55.43 (g) of which saturated 11.70 (g)of which unsaturated 41.14 (g)
- Fibers 0.55 (g)
- Sodium 14.83 (mg)
Indicative values for a portion of 50 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
You can keep them soft and crispy for up to 3 days, well-sealed in an airtight container.
The oil temperature should be between 338 and 356°F. If the oil is too cold, the castagnole will be too greasy; if too hot, the castagnole will not cook evenly but will darken too much on the outside and remain raw inside. To have an optimal oil temperature, you can use a kitchen thermometer or dip a small piece of dough. If it rises immediately and does not darken too much, then the oil is ready for frying.
Moreover, for proper frying, it is preferable to fry a few castagnole at a time.
You can fill the castagnole once fried with jam, Nutella, pistachio cream, custard, etc.
You can make half the amount of castagnole by halving all the quantities.
You can replace the orange zest with lemon zest or the seeds of a vanilla bean.
