RomanItalian
Carnival Castagnole
by Marco Rufini · 181K subscribers on YouTube
Crispy on the outside, soft inside, these traditional Italian Carnival fritters are made with a simple dough flavored with lemon, vanilla, and limoncello, then fried and coated in sugar.
- Difficulty
- medium
Ingredients
10 items- 280 gWeak FlourWeak flour (type 00)
- 2 pcsEgg
- 60 gSugar
- 8 gBaking PowderBaking powder
- Grappa or Limoncello1 small glass (bicchierino); can substitute grappa with rum
- Lemon ZestZest of 1 lemon
- 1 pcsVanilla BeanSeeds scraped from the pod
- 40 gButter
- SaltA pinch
- High Oleic Sunflower OilHigh-oleic sunflower oil, for frying
Method
- In a large bowl, sift the flour and create a well. Add eggs and sugar in the center and beat together. Add the baking powder, limoncello, lemon zest, seeds from the vanilla bean, and a pinch of salt. Finally, add the butter in pieces and knead until a smooth dough forms.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll the dough into logs about 3 cm in diameter. Cut into pieces similar to gnocchi. Slightly round each piece with your hands.
- Heat high-oleic sunflower oil in a wide pan to 160-170°C (320-340°F). Fry the castagnole in batches, lowering them carefully into the oil. Cook for about 4 minutes until golden brown and cooked through.
- Drain on paper towels, then immediately toss in granulated sugar until well coated. Serve warm.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
