The Carnival castagnole are a carnival sweet widespread throughout Italy and are part of the culinary tradition of Liguria, Emilia Romagna, Marche, Abruzzo, Lazio, Umbria, Veneto, and Lombardy. These sweets are fried, like all the sweets prepared at this time, and they are really delicious, irresistible.
They are sweets that don’t need rising, so they are quite quick to make too!
I recommend trying them, you’ll tell me!
Tasty and quick little balls, one leads to another!
If you make this recipe or others present on the blog, send me the photos and I will publish them on my page with your name.
About 615 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 medium eggs
- 2/3 cup Sugar
- 5 tbsp Butter
- 6 cups All-purpose flour
- 1 packet Vanilla
- 1 packet Baking powder
- to taste Salt
- Zest of 1 lemon
- Sunflower oil for frying
- 3 oz Potatoes (peeled and weighed raw)
- 1/2 cup Sugar
Preparation of Carnival Castagnole
First, boil the potatoes, previously peeled and washed.
In the cake mixer, beat the softened butter, sugar, and one egg, mixing well. Add a pinch of salt, and incorporate the other eggs one at a time until well combined.
Add the grated lemon zest, baking powder, vanilla, and mash the previously drained potatoes. Then add the flour little by little until it is possible to knead with the mixer. Then transfer to a work surface and continue to work the dough, adding the remaining flour until you get a soft and fairly compact dough.
In the meantime, prepare a pan with sunflower oil and bring it to frying temperature.
Cut the dough into small ropes, then cut them like gnocchi and fry over medium heat. Drain them on absorbent paper and while still hot, roll them in sugar.
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