Soft inside, golden outside, and ready in just a few minutes: these spoon castagnole are the easiest Carnival dessert you can make even if you don’t like kneading. With a hint of lemon aroma and dusted with powdered sugar, you won’t be able to stop at one.
When Carnival arrives, the same thing always happens in my kitchen: the air fills with the aroma of hot oil, powdered sugar appears on the countertops like out-of-season snow, and someone in the family stops by “just to see how things are going” — which really means stealing the first warm castagnole.
This recipe for spoon castagnole is one of those that don’t require any notebooks, notes, or scales at hand. It’s a family recipe, one my mom used to quickly whip up when we needed something special but time was short. Even today, when my brother craves a homemade dessert, he doesn’t ask for elaborate cakes: he asks for these.
Castagnole are one of the symbolic desserts of Italian Carnival and come in countless versions: filled, baked, with liquor, with ricotta. This one, however, has an extra superpower: no kneading required. Everything is prepared in one bowl (or with a stand mixer), you scoop the dough with a spoon and drop it directly into the oil. In just a few minutes, golden, light, and soft balls with a soft lemon-scented core are born.
It’s the perfect recipe if:
you have little time but don’t want to miss out on a homemade dessert
you want to get kids involved in the kitchen
you’re preparing a tray of sweets for friends or family
or you simply want to bring a bit of Carnival atmosphere to the table, even on an ordinary afternoon.
Prepare the powdered sugar, heat the oil, and grab a teaspoon: these spoon castagnole disappear faster than they fry.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 eggs
- 3 tablespoons granulated sugar
- 3 tablespoons milk (or water)
- 3 tablespoons vegetable oil
- lemon zest
- 3 teaspoons baking powder
- 1 3/4 cups all-purpose flour (approximately)
- peanut oil (for frying)
- powdered sugar (for dusting)
Tools
- 1 Electric Whisk
- 1 Pot
Procedure
Start by breaking the eggs into the bowl of the stand mixer (or in a large bowl if using an electric whisk). Add the sugar and whisk until you get a light and slightly frothy mixture.
Lower the speed and add the milk (or water), vegetable oil, and grated lemon zest. Mix for a few more seconds, just enough to combine everything.
At this point, add the flour gradually, along with the baking powder. Do not pour it all at once: the amount can vary depending on the size of the eggs and the type of flour. Continue mixing until you get a soft batter, similar to that of a doughnut or a “writing batter,” meaning it falls from the spoon slowly and continuously.
Pour the peanut oil into a tall saucepan, about 8 inches in diameter, and heat it over medium heat.
To check if the oil is ready, dip a wooden toothpick into it: if many bubbles form around it, you can start frying.Using a teaspoon, scoop a small amount of dough and let it slide into the hot oil. If necessary, help it with a finger to drop in one motion.
Fry a few castagnole at a time, gently turning them, until they are well golden on all sides. As they are ready, drain them on paper towels.
Advice, Variations, and Notes from Aunt Debby
Consistency is everything: if the batter is too stiff, the castagnole will be dense. If it’s too liquid, they will lose shape while cooking. It should fall from the spoon slowly, like a thick cream.
Oil temperature: keep it lively but not excessive. If the oil is too hot, the castagnole will darken outside while staying raw inside. If it’s too cold, they will absorb oil and become heavy.
Alternative scents: instead of lemon, you can use grated orange, vanilla, or a dash of liqueur (like rum or anise) for a more “grown-up” version.
Storage: these castagnole are best fresh, but you can store them under a cake dome for a day. Before serving, add a fresh dusting of powdered sugar.
If you try them, let me know if the same happens at your house as it does at mine: someone tastes “just one”… and then can’t stop 💛🍩
Can I prepare the spoon castagnole batter in advance?
Better not: the batter is at its best when fried immediately, so the castagnole come out puffier, softer, and lighter.
Can I bake the spoon castagnole instead of frying them?
This batter is very soft and fluid, so without molds, it doesn’t hold its shape. For baking or air-frying, you would need special cake pop molds; otherwise, the best version remains the fried one.
