Castagnole di Carnevale are delicious and soft fried balls from Emilia Romagna whose name derives from their shape similar to a chestnut.
They are loved by both adults and children and can be prepared with the addition of ricotta cheese, filled with custard or classic as those that we will prepare in this recipe.
- 1/4 cup of butter
- 1 cup of brown sugar
- 3 eggs
- salt to taste
- 12.70 oz of all purpose flour
- 1 tsp of yeast
- 1/4 envelope-sachet of vanillin
- 1/2 cup of raisins
- 1 litre of oil for frying
- sugar for covering
Grate the rind of 1 lemon.
In a planetary mixer add butter, brown sugar, 3 eggs, a pinch of salt and flour.
Then add 1 teaspoon of yeast, ¼ sachet of vanillin, 1/2 cup of candied raisins and grated lemon peel.
Form a loaf, cover with plastic wrap and let rest in the fridge for 45 minutes.
Divide into many small balls.
In a fairly deep frying pan add plenty of oil and let it heat up.
Now fry the castagnole until they are golden brown.
Remove them with a skimmer, absorb the excess oil with paper towels and dip them in sugar!
CASTAGNOLE DI CARNEVALE RECIPE (SOFT FRIED SWEET BALLS)