Italian Carnival fritters – Castagnole
If there’s something we, Italians, are good to make I’d surely say frying. On Carnival time, usually February, we’re capable of frying everything and every single region has its own sweets and cakes to celebrate. One of the most commons Italian Carnival sweets are these castagnole, Italian Carnival fritters.
They’re basically fried dough balls with sugar and they can be named in different ways based on the region where they’re made; the following is a simplified recipe for which you don’t need a huge amount of time because the rising of the dough happens in “real time”.
Ingredients for a medium bowl
- 1 egg
- 3 tablespoons sugar
- 50 ml of milk
- 50 ml extra virgin olive oil
- 150 grams of flour
- 1/2 tablespoon of baking powder
- 1 pinch of salt
- Seed oil for frying
- Sugar or icing sugar to decorate
- Beat the egg with the sugar and when the mixture is foamy, add the milk and the oil beating everything with an electric mixer or by hand.
- Sift the flour and add it to mixture making sure to stir slowly so that the mixture won’t disassemble. Also add the baking powder and a pinch of salt while continuing to beat.
- Heat the oil and and when it is ready, using a teaspoon (or a tablespoon for bigger fritters) form the balls of dough and drop them directly into the pot with the oil. Allow to brown and drain the fritters on paper towels.
- Dust with sugar or icing sugar and serve warm or cold.
Preparation time: 45 minutes
[Pic by Giuseppe]