Castagnole , also known as carnival fritters , are a typical Italian dessert. They get their name from their chestnut-like shape. They are especially popular in regions such as Emilia-Romagna, Lazio, Umbria, and Piedmont .

This dessert, somewhere between a fritter and a fried doughnut, is prepared and consumed mainly during Carnival , along with other traditional sweets such as chiacchiere or frappe.

We'll show you how to make these delicious little balls, crispy on the outside and tender on the inside. They can be eaten plain, sprinkled with powdered or granulated sugar, or filled with pastry cream, Nutella, or ricotta. Baked versions are also available for a lighter option.

 

An easy recipe you can make with kids. Take note!

Ingredients (for about 25-30 units)
250 g Pasticceria Caputo flour
50 g of sugar
50 g of melted butter
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla essence or lemon zest
2 tablespoons liqueur (anisette, rum or marsala) – optional
Oil for frying (sunflower or peanut)
Powdered or granulated sugar for dusting.

Preparation
Prepare the dough: In a bowl, mix the flour, yeast, and sugar. Make a well in the center and add the eggs, melted butter, vanilla or lemon zest, and liqueur (if using). Knead until you have a smooth, even dough.
Rest: Let the dough rest for about 20-30 minutes, covered.
Forming the castagnole: Take small portions of dough and form them into walnut-sized balls.
Fry: Heat plenty of oil in a frying pan or saucepan to about 170°C. Fry the balls in batches until golden brown all over (2-3 minutes).
Drain and decorate: Remove and place on absorbent paper. Sprinkle with powdered sugar or regular sugar while still warm.
Optional: They can be filled with a pastry bag if desired.

Although they are traditionally eaten alone, we bring you some filling ideas to give this simple dish a boost.

Pistachio cream

Modica chocolate and orange cream

White chocolate cream