RICOTTA CASTAGNOLE: FRIED CARNIVAL TREAT

Castagnole di Ricotta are sweet fried dough balls traditionally prepared during the Carnival period in Italy.

Soft, airy and full of flavor, these castagnole are a delicious treat.

With the addition of creamy ricotta cheese, this recipe elevates classic castagnole to a new level of moisture and flavor.

Let’s find out how to make these irresistible ricotta-filled treats at home!

 

 

Makes about 30 Castagnole:

Total Time Estimate:

• Active preparation time: ~25-30 minutes
• Frying time: ~10-15 minutes (depending on batch size)
• Total time: ~45-50 minutes

INGREDIENTS:

• For the dough:

• 250g (2 cups) all-purpose flour
• 250g (1 cup) fresh ricotta cheese
• 80g (1/3 cup) granulated sugar
• 2 large eggs
• Zest of 1 lemon (or orange for a citrus twist)
• 1 tsp pure vanilla extract
• 2 tsp baking powder
• A pinch of salt

For frying:

• 500ml (2 cups) vegetable oil (sunflower or peanut oil works best)

For finishing:

• Powdered sugar for dusting
• Optional: honey or Nutella for dipping

 

INSTRUCTIONS:

1. Prepare the dough:
   
   • In a large bowl, combine the ricotta, sugar, eggs, lemon zest, and vanilla extract. Mix until smooth and creamy.
   • Sift the flour, baking powder, and salt into a separate bowl.
   • Gradually add the dry ingredients to the wet mixture, mixing until a soft, slightly sticky dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. Form the castanets:
   
   • Lightly flour your hands and work area. Break off small portions of dough and form into balls about 1 inch in diameter.
3. Heat the oil:
   
   • In a deep, heavy-bottomed pot or pan, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer to ensure the correct temperature.
4. Fry the chestnuts:
   
   • Fry the dough balls in batches, avoiding overcrowding the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and puffy.
   • With a slotted spoon, remove the castanets and drain on a plate lined with paper towels.
5. Finish and serve:
   
   • While still warm, generously dust the fried castagnole with powdered sugar. For extra yumminess, drizzle them with honey or serve them with some Nutella for dipping.

Tips for making perfect ricotta castagnole

• Oil temperature is important: Keep the frying oil between 175°C and 180°C (350°F-355°F). If it is too hot, the outside will brown too quickly while the inside will remain raw. If it is too cold, it will absorb excess oil.
• Ricotta consistency: If the ricotta is watery, strain it through a fine-mesh sieve or cheesecloth for 30 minutes before using it.
• Flavor variations: Add a splash of rum or amaretto to the mixture for a traditional Italian twist.

Why you will love this recipe

• Easy to make: With minimal ingredients and simple steps, this recipe is suitable for beginners.
• Irresistible texture: Ricotta makes these castagnole incredibly soft and moist.
• Versatile dessert: Perfect for Carnival, family gatherings or any occasion that calls for a sweet treat.

 

Nutrient	Amount	% Daily Value (Approx.)
Calories	60–80 kcal	3–4%
Total Fat	4g	5%
Saturated Fat	1g	5%
Cholesterol	15mg	5%
Sodium	20mg	1%
Total Carbohydrates	6g	2%
Dietary Fiber	0g	0%
Sugars	2g	—
Protein	1g	2%
Calcium	20mg	2%
Iron	0.2mg	1%