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Soft Ricotta Castagnole
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 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.
Tips for making perfect soft ricotta castagnole
- Making these soft fried balls is so easy. Just combine ricotta, eggs, sugar, rum and citrus zests in a medium bowl. Add gradually flour and baking powder and mix with a fork until combined. Knead quickly a soft and compact dough and let it rest for about 20 - 30 minutes. Cut the small amounts of dough (size of chestnuts) and roll between the palms of your hands. Fry them in deep oil until golden and puff. Dust with icing sugar and serve while still warm!
- Always fry a few pieces at a time, because too many together can lower the temperature of the oil.
- As alternative you can bake these castagnole in the oven instead of frying them in the oil.
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Soft Ricotta Castagnole
COOKS IN: 30 minutes
- 200 g fresh ricotta
- 60 g caster sugar
- 2 medium 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, eggs, sugar, rum, orange and lemon zests into a medium bowl and whisk everything together.
- Sift the flour together with baking powder.
- Gradually add the flour and mix together with a fork until combined then move to a flat surface and knead into a smooth soft dough. Let it rest for about 30 minutes at room temperature.
- Cut a pieces of dough of a size of chestnut and roll between the palms of your hands. Heat an oil in a saucepan (170°C) and fry castagnole in batches until evenly golden-brown and nicely puffed. Don't overcrowd the pan or the temperature will drop too much.
- Drain on paper towels and once slightly cool, dust with icing sugar. Castagnole are the best while still warm!
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