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