Soft Ricotta Castagnole Recipe
Castagnole are favourite Italian Carnival treat and are found in various forms and under the different names throughout the Italy depending on the region. We are huge fans of these sweet little fritters which got their name after chestnuts ("castagne" are chestnuts in Italian).
Castagnole comes in a variety of versions but this one made with ricotta are specialy soft, fluffy and light. Just follow our simple recipe and prepare them in a minutes. Be sure to add grated lemon and orange zest to give castagnole that special citrus aroma. Also a dash of your favourite liqueur will add to the flavour - we use rum in this recipe. In this recipe we choose to fry castagnole but you can also bake them in the oven.
Castagnole with ricotta are ideal for Carnival party along with other versions of these sweet - classic version of castagnole, unusual butternut squash castagnole or the one made with sweet chestnut flour.
Soft Ricotta Castagnole
COOKS IN: 30 minutes
- 200 g ricotta cheese
- 60 g caster sugar
- 2 eggs
- 200 g plain flour
- 12 g baking powder
- 1 tablespoon rum
- Grated zest of 1 lemon
- Grated zest of 1 orange
- Sunflower oil for frying
- Icing sugar for dusting
- Place ricotta cheese, sugar, the eggs, 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 baking paper and bake at 180°C for about 15 minutes. Castagnole are the best while still warm!
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