For Carnival day, as tradition dictates, the famous and legendary Castagnole cannot be missed: fried bites with a soft filling. Castagnole are like cherries: one leads to another! At home, they disappeared in less than a day, and I ate quite a few of them!
For more recipes check out the collection:
Carnival Recipes
Carnival in Abruzzo Cuisine
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 40Pieces
- Cooking methods: Frying
Ingredients
- 2 1/2 cups Flour
- 1/3 cup Butter
- 1/4 cup Sugar
- 2 Medium eggs
- 1 pinch Salt
- 1 tsp Baking powder
- 1 shot glass Anise liqueur
- Lemon zest
- Oil for frying
- to taste Powdered sugar
Preparation
To make the Castagnole, beat the eggs with the sugar and part of the flour. Add the softened butter, grated lemon zest, and a pinch of salt, gradually kneading with the rest of the flour.
Lastly, add the anise liqueur and the baking powder, and mix well until you get a smooth and soft dough.
On a lightly floured work surface, roll out the dough into sticks of about 1 1/2 inches and shape each stick into small balls with your hands.
Fry in hot oil over high heat, and when the Castagnole start to float and turn golden, use a slotted spoon to transfer them onto a paper towel to drain excess oil.
Let cool and serve the Castagnole dusted with powdered sugar.
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