Carnival without castagnole is not Carnival: these fluffy fried balls are enjoyed by young and old, and they are also very easy to prepare.
Today we offer you a recipe for spoon-fried castagnole (faster to make as the dough does not have to be kneaded and rested, but scooped up with a spoon and poured directly into hot oil) without butter (also suitable for lactose intolerant people).
My recipe is simple, but here are a few tips so you don’t go wrong:
If you want really fluffy castagnole, remember to whisk the eggs with the sugar for a long time, until they become light and fluffy.
Use a light, mild-tasting oil for the dough.
Take the ingredients out of the refrigerator at least 1 hour before using them-they need to be at room temperature to blend well together.
For frying, use olive oil, which holds up very well to high temperatures (thanks to its high smoke point), without burning.
To see if the oil is hot enough, drop a drop of dough into the pan: if it starts sizzling and rises to the surface, it means you’re there!
- 1 cup of all purpose flour
- 2 eggs
- 1/3 cup of sugar
- 1.8 tsp of baking powder
- 6 tsp of extra virgin olive oil
- 1 lemon (grated peel)
- extra virgin olive oil (for frying)
- sugar to taste (for garnish)
Beat eggs and sugar in a bowl using an electric whisk.
Add the oil while stirring.
Combine the flour and baking powder.
Add the lemon peel.
Place a large frying pan with plenty of olive oil on the stove.
When the oil is hot enough, take the dough with a spoon and drop it into the oil (helping yourself with another spoon).
Turn the castagnole until they are completely golden, remove them from the heat with a skimmer and lay them on paper towels.
Once warm, sprinkle them with sugar.
BUTTERLESS FRIED CASTAGNOLE