Small fritters crunchy on the outside and soft inside, rolled in granulated sugar after cooking, delicious. The castagnole are little treasures of pure goodness.
The most classic version includes the use of anise which I did not use because we don’t like the flavor much, I preferred to flavor with lemon zest. You can add the aroma you prefer, to your taste.
Come with me and let’s start cooking. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Portions: 6 People
- Cuisine: Italian
Ingredients
- 2 3/4 all-purpose flour (I used type 1 flour)
- 1/3 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
In a bowl, mix the eggs with the sugar and the lemon zest.
Incorporate the vegetable oil, the baking powder, and finally the flour, adding it little by little and mixing well.
Work the ingredients until you create a compact and non-sticky dough, adding more flour if necessary.
Take small balls from the dough, create strands about 3/8 inch thick, and cut them into small pieces. Take each piece and shape it into balls with your hands, trying to make them all similar in size so they cook evenly.
Once all the balls are made, heat peanut oil in a pan. If you don’t have a thermometer to check if the oil is ready for cooking, carefully immerse a toothpick in the center, if it sizzles and bubbles form around it, the oil is ready.
When the castagnole are golden, remove them from the oil and place them on absorbent paper. Cook all of them in this way.
Allow the castagnole to cool for a few seconds before rolling them in granulated sugar.
The castagnole are ready to be enjoyed.
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