Castagnole are small doughnut balls that are usually eaten during the Carnival in Italy. They are widely enjoyed in northern and central Italy and their name derives from "castagne" (chestnuts in Italian) because they are pretty much the size of chestnuts.
If you have opportunity to visit Venice in February you should definitely try one of these tempting fritters from their bakeries and pastry shops. Otherwise, castagnole are very easy to prepare at home. Following this recipe you will get a bunch of castagnole crunch from the outside and soft and tender inside.
Freshly grated lemon zest gives a freshness to castagnole while a dash of rum gives a special kick. Instead of rum you can use any other liqueur - anise, strega, amaretto or others.
Castagnole comes in a many variations so they can be plain, filled with different kind of creams - crema pasticcera (Italian custard cream), chocolate cream, whipped cream etc. Don't skip our other recipes for castagnole - ricotta castagnole, butternut squash castagnole or chestnut flour castagnole.
Castagnole are the best served still warm!