- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Frying
- Energy 142.40 (Kcal)
- Carbohydrates 21.78 (g) of which sugars 7.05 (g)
- Proteins 3.74 (g)
- Fat 5.03 (g) of which saturated 2.24 (g)of which unsaturated 2.57 (g)
- Fibers 0.47 (g)
- Sodium 49.58 (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
Notes
I recommend using the piping bag because the castagnole will come out more regular and round. Alternatively, you can use two teaspoons to shape them.
The oil should never be too hot or too cold, otherwise the castagnole will be raw inside or too greasy. Use a thermometer if you have one, and choose a heavy pot with a thick bottom, as it will better maintain the temperature.
Any liquor is fine, but limoncello will give your sweets more aroma. If you don’t have an untreated lemon, you can use half a vial of flavoring.
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