Carnival is synonymous of fried treats in Italy… try with Sonia the castagnole, small soft balls sprinkled with powdered sugar! Find this and many more recipes on the English iPhone & iPad App of Giallozafferano http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi all of you friends, today we’ll be preparing one of the most traditional Carnival treats in Italy: the castagnole! The castagnole are small soft balls, deep-fried and sprinkled with powdered sugar. But let’s see together what ingredients we’ll need to make them:
• 1 ½ cups (200 g) of flour
• the grated zest of half organic lemon ½ lemon (grated zest)
• 1 tbsp of aniseed liqueur
• 1 pinch of vanilla powder
• ½ tbsp (8 g) of baking powder • ¼ cup (50 g) of sugar
• 1 big pinch of salt
• 2 medium eggs / 1/3 stick (40 g) of butter
• powdered sugar for sprinkling
• peanut oil for frying
Let’s see together how to make the castagnole:
In a large bowl, combine all the ingredients together, and knead until you have an even mixture.
As you can see the dough is soft, yet firm; I suggest that you dust the work surface with flour to make things easier for yourself. First of all, take the dough and form it into sticks, then cut them into pieces, as big as a chestnut (hence the name castagnole).
Roll the pieces into small balls… and deep-fry in hot oil at 350°-390°F (180°-200°C) at the most. Turn them over with a slotted spoon and fry for at least 2-3 minutes until evenly golden brown, then drain on kitchen paper.
Our castagnole are ready, all we have to do is sprinkle the powdered sugar on top as a finishing touch… from Sonia and giallozafferano, happy carnival and see you next videorecipe!