Soft Ricotta Castagnole Recipe
Castagnole are favourite treat prepared during the Carnival time throughout Italy. These fritters are found in various forms and under the different names depending on the region. In each way, they are usually more or less the size and shape of a chestnut, which is where they get their name (castagne are chestnuts in Italian).
This ricotta version is something special - fluffy, soft and very light. We gently scented them with citrus and rum but there are so many ways to play with the flavour. You can take out the orange and lemon zest or use any other herb liqueur instead of rum. Castagnole can also rolled into caster sugar instead of dusted with icing sugar.
If you are fan of these fritters try to make also classic castagnole or the one with chestnut and almond flours.
COOKS IN: 60 minutes
- 200 g ricotta
- 200 g plain flour
- 60 g caster sugar
- 2 eggs
- 12 g baking powder
- 1 tablespoon rum
- zest of 1 lemon
- zest of 1 orange
- sunflower oil for frying
- icing sugar for dusting
- Place the eggs, sugar, rum, orange and lemon zests into a bowl and whisk everything together.
- Gradually add the flour and baking powder and then work together until you get soft and smooth dough.
- Heat a small saucepan with enough oil for castagnole to float. Using a teaspoon make a small balls and fry them until evenly golden-brown (90 seconds). You can fry several at a time, but don't overcrowd the pan or the temperature will drop too much.
- Drain on paper towels and dust with icing sugar when slightly cooled. You can also bake the castagnole instead of frying. In that case, place them on the baking tray lined with parchment paper and bake at 180°C for about 15 minutes. Castagnole are the best while still warm!
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