Hello friends, today I present these delicious mascarpone and orange castagnole, made in an air fryer to enjoy during the carnival festivities but also to savor all year round. You will find this version fantastic, as the air fryer cooking method will change your life because it is much lighter yet just as tasty. The dough is made with mascarpone, which gives this fritter a very soft texture. If you wish, you can also bake them in a traditional oven or simply fry them. Below you will find the recipe.

Difficulty: Very easy
Cost: Economical
Cooking methods: Air frying
Cuisine: Italian
Seasonality: Carnival

Ingredients for Mascarpone and Orange Castagnole

1 egg
5.3 oz mascarpone (Or ricotta)
2 cups all-purpose flour
1/3 cup granulated sugar
2 tbsp orange juice
grated orange zest
Half packet baking powder for air fryer
1 tbsp rum (optional) (Or orange liqueur)
1 pinch fine salt
as needed milk
as needed granulated sugar

Tools

3 Bowls
1 Pastry board
1 Air fryer

Steps for Mascarpone and Orange Castagnole

To prepare these delicious castagnole, you need to make the dough, which you can do by hand in a bowl or using any kitchen appliance. In the bowl, pour the sifted flour, granulated sugar, mascarpone, orange juice, rum, salt, baking powder, and grated orange zest. Mix with a spoon until well combined, then use your hands. Finally, add the egg and continue until the dough is well compacted, working it on the pastry board. Let the dough rest, covered with a cloth, for 15 minutes.
Dust the pastry board with a bit of flour and start forming cylinders or sticks with the dough, which you will then cut into pieces. Shape the pieces into balls weighing about 20-30 grams each. I preferred to measure them on a scale, but you can also eyeball it if you want.
Arrange the castagnole in the basket of the air fryer and cook at 320°F for 10 minutes, then at 356°F for another 5 minutes. If your air fryer doesn’t have a dual heating element, you will need to turn them halfway through cooking. You can use air fryer-specific parchment paper if you like. The castagnole are ready when they are golden brown. Continue cooking with the rest of the balls. Allow them to cool completely. If you prefer to bake them, place the balls on a baking tray lined with parchment paper and bake in a preheated static oven at 356°F for 15 minutes. To fry them, heat peanut oil to 338°F and fry them a few at a time.
Once they are cold, brush them with room temperature milk and then roll them in granulated sugar. Arrange all the castagnole on a serving plate and serve.
And here they are ready. I hope you like my latest recipe, see you next time, my friends.