Castagnole di Carnevale Fritte (Italian Carnival Fried Dough)
Castagnole di Carnevale Fritte
Equipment
- Equipment Needed
- Large mixing bowl
- Whisk
- Sifter
- Wooden spoon
- Frying pan or deep fryer
- Slotted spoon
- Kitchen thermometer (optional)
- Paper towels
- Serving platter
Ingredients
- Ingredients
- For the Dough:
- 250 g 2 cups all-purpose flour
- 50 g 1/4 cup granulated sugar
- 50 g 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon milk or plant-based milk for a dairy-free option
- 1 teaspoon vanilla extract or grated lemon zest
- 1 teaspoon baking powder
- A pinch of salt
- For Frying:
- 500 ml 2 cups vegetable oil (sunflower or peanut oil works best)
- For Topping:
- Powdered sugar for dusting
- Optional: Honey cinnamon sugar, or chocolate drizzle
Instructions
- Method for Making Castagnole di Carnevale Fritte
- Step 1: Prepare the Dough
- Combine dry ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt.
- Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate eggs: Add the eggs one at a time to the butter mixture, followed by the vanilla extract or lemon zest. Mix well.
- Form the dough: Gradually fold in the dry ingredients, alternating with milk, until a soft, pliable dough forms. If the dough feels sticky, add a bit more flour. Cover and let it rest for 30 minutes.
- Step 2: Shape the Castagnole
- Divide the dough into small portions and roll them into balls about the size of a walnut. Keep them uniform to ensure even cooking.
- Step 3: Heat the Oil
- In a deep frying pan, heat the vegetable oil to 170–180°C (340–360°F). Use a kitchen thermometer for accuracy, or test by dropping a small piece of dough; it should sizzle and rise to the surface.
- Step 4: Fry the Castagnole
- Carefully drop a few dough balls into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown, turning occasionally, for about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Step 5: Add Toppings
- Once slightly cooled, dust the Castagnole generously with powdered sugar or drizzle with honey for added sweetness.
- Variations and Tips
- Flavor Enhancements: Add a splash of rum or Marsala wine to the dough for a richer taste.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Replace butter with a vegan alternative and milk with almond or oat milk.
- Baked Option: For a lighter version, bake at 180°C (350°F) for 15-20 minutes until golden.
- Toppings: Experiment with sprinkles, chocolate chips, or orange zest
Castagnole di Carnevale, originating from Italy, are delightful fried dough balls traditionally enjoyed during the Carnival season. These golden, bite-sized treats are lightly crisp on the outside, soft and airy on the inside, and often dusted with powdered sugar or coated in honey. From my own personal experience, these sweet fritters capture the festive spirit and are perfect for sharing with family and friends. Let me show you how I make this classic Italian delight.
Notes on What to Expect When Making Castagnole di Carnevale Fritte
- Dough Texture: The dough will be soft but not sticky. It should be easy to handle and roll into small balls without crumbling. If it feels too sticky, add a little flour; if too dry, a splash of milk can help.
- Frying Process: Expect the dough balls to puff up beautifully as they fry, becoming golden and slightly crispy on the outside. Maintaining the oil temperature (about 170-180°C / 340-360°F) is crucial to ensure even cooking and avoid overly greasy fritters.
- Flavor Profile: The castagnole will have a subtly sweet taste with hints of citrus and vanilla (or anise, if used). Their sweetness is amplified by the powdered sugar dusting or honey glaze.
- Mess Factor: Frying can be a little messy, especially when transferring the dough balls in and out of the oil. Keep paper towels or a clean kitchen towel handy for cleanup and draining excess oil.
- Yield and Size: The dough will make about 25-30 castagnole, depending on how large you roll them. Smaller balls cook more quickly and evenly, so aim for uniformity.
- Time Commitment: While the recipe is straightforward, allow time for frying in batches. The process can take a bit longer if you’re working with a smaller frying pan.
- Aroma: Your kitchen will fill with a warm, sweet aroma of fried dough and citrus zest, setting the festive mood as you cook.
- Serving and Texture: Serve the castagnole warm for the best experience. They’re light and airy when freshly made but can firm up slightly as they cool.
- Family-Friendly Fun: This is a great recipe to involve kids or family members in rolling the dough into balls. Just ensure that only adults handle the hot oil for safety.
Making castagnole is a joyful experience that brings the Carnival spirit right to your home. Enjoy the process, and don’t worry if your first batch isn’t perfect practice makes perfect with this Italian classic.
Recipe Details
- Cuisine: Italian
- Course: Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Time to Stand: 30 minutes (optional)
- Total Time: 1 hour 10 minutes
- Ease of Cooking: Beginner-friendly
- Servings: 6-8
- Calories: ~120 calories per piece (depending on size)
- Cost of Ingredients: Low
Equipment Needed
- Large mixing bowl
- Whisk
- Sifter
- Wooden spoon
- Frying pan or deep fryer
- Slotted spoon
- Kitchen thermometer (optional)
- Paper towels
- Serving platter
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Castagnole di Carnevale Fritte now.
Ingredients
For the Dough:
- 250g (2 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 50g (1/4 cup) unsalted butter, softened
- 2 large eggs
- 1 tablespoon milk (or plant-based milk for a dairy-free option)
- 1 teaspoon vanilla extract or grated lemon zest
- 1 teaspoon baking powder
- A pinch of salt
For Frying:
- 500ml (2 cups) vegetable oil (sunflower or peanut oil works best)
For Topping:
- Powdered sugar for dusting
- Optional: Honey, cinnamon sugar, or chocolate drizzle
Method for Making Castagnole di Carnevale Fritte
Step 1: Prepare the Dough
- Combine dry ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt.
- Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate eggs: Add the eggs one at a time to the butter mixture, followed by the vanilla extract or lemon zest. Mix well.
- Form the dough: Gradually fold in the dry ingredients, alternating with milk, until a soft, pliable dough forms. If the dough feels sticky, add a bit more flour. Cover and let it rest for 30 minutes.
Step 2: Shape the Castagnole
- Divide the dough into small portions and roll them into balls about the size of a walnut. Keep them uniform to ensure even cooking.
Step 3: Heat the Oil
- In a deep frying pan, heat the vegetable oil to 170–180°C (340–360°F). Use a kitchen thermometer for accuracy, or test by dropping a small piece of dough; it should sizzle and rise to the surface.
Step 4: Fry the Castagnole
- Carefully drop a few dough balls into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown, turning occasionally, for about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Step 5: Add Toppings
- Once slightly cooled, dust the Castagnole generously with powdered sugar or drizzle with honey for added sweetness.
Variations and Tips
- Flavor Enhancements: Add a splash of rum or Marsala wine to the dough for a richer taste.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Replace butter with a vegan alternative and milk with almond or oat milk.
- Baked Option: For a lighter version, bake at 180°C (350°F) for 15-20 minutes until golden.
- Toppings: Experiment with sprinkles, chocolate chips, or orange zest for a twist.
What to Expect
Expect a warm, inviting aroma as the Castagnole fry to a perfect golden brown. The texture is soft and pillowy inside, with a crisp exterior. The powdered sugar adds a subtle sweetness, while variations like honey or cinnamon bring a personalized touch.
Nutritional Information (Per Serving, ~4 pieces)
- Calories: 480
- Carbohydrates: 55g
- Protein: 7g
- Fat: 25g
- Sodium: 90mg
Closing Note
I hope this guide has made creating Castagnole di Carnevale Fritte seem a little less daunting! Have you tried making them before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest comment. Buon appetito! 🎉
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
