Soft Castagnole with a Lemon Fragrance.
Small fritters crispy on the outside and soft on the inside, rolled in granulated sugar after cooking: incredibly delicious. The castagnole are little gems of pure goodness, typical of the Carnival period but great on any occasion.
The most classic version involves the use of anise, which I did not use because we don’t like its strong flavor at home; I preferred to flavor the dough with grated lemon zest. You, of course, can add any flavor you prefer: orange or vanilla will work just fine.
Let’s start cooking together. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Frying, Stove
- Cuisine: Italian
Ingredients for the castagnole
- 2 3/4 cups all-purpose flour (I used type 1 flour)
- 1/4 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/2 tsp baking powder
- 1 lemon (Grated zest)
- Peanut oil (For frying)
Steps for the castagnole
In a bowl, mix the eggs with the sugar and the lemon zest. Incorporate the sunflower oil, the baking powder and finally the flour, adding it gradually and mixing well.
Work the ingredients until you have a compact dough that is not sticky; if necessary, you can add a little more flour until you reach the right consistency.Take portions of the dough and create logs about 3/8 inch thick, then cut them into small pieces. Take each piece and, using your hands, create balls. Try to make them all similar in size so that they fry evenly.
Once all the balls are made, heat some peanut oil in a pan. If you do not have a thermometer to check if the oil is ready, carefully dip a toothpick in the center: if it sizzles and bubbles form around it, the oil is ready.
When the castagnole are golden brown, remove them from the oil and place on absorbent paper. Proceed to cook all of them in this way.Let the castagnole cool for a few seconds before rolling them in granulated sugar.
The castagnole are ready to be enjoyed.
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Tips
The oil must be hot but not too hot, otherwise the castagnole will remain raw inside. If they darken immediately, lower the flame or remove the pan from the heat.
If you notice foam during frying, it means the temperature is too low. Remove it with a slotted spoon and wait for the oil to return to heat before continuing.
Fry a few pieces at a time to get castagnole that are dry and golden.
