Castagnole-Fried Sweet Dough Balls are what you will find in so many places in Italy during Carnevale time. They are totally addictive fried treats that are dusted with confectioner’s sugar before serving! 
Originally posted February 8, 2019 and updated on February 10, 2021. Carnevale will be different this time in Italy. You could feel like you’re in Italy celebrating making these delightful sweet dough balls!
If you happen to be in Italy at this moment you will come across many different fried treats for Carnevale. Castagnole are little fried sweet dough balls that usually have a slight touch of rum and lemon zest and are dusted with powdered sugar before serving.
Castagnole-Fried Sweet Dough Balls
Almost every region in Italy has its own version of sweet fritters that are usually made during Carnevale time in February. The actual ’Carnevale’ is celebrated on the last Tuesday right before the beginning of Lent. It’s a feast time those 40 days leading up to Easter. In Italy you will also be enjoying different fried treats plus luscious gnocchi dishes lasagne, and various other pasta dishes. Since there is one more day until Lent begins, I thought you may like to try an indulgent fried Italian sweet treat!
Another favorite fried treat are our Sicilian Pignolata-Italian Honey Balls…impossible to eat a few! And also my Calabrian mother-in-law’s famous Nocatole-Calabrian Sweet Fritters.
Castagnole are the Italian fried dough balls that you feast on just before the six weeks of Lent. There are so many variations but the one common factor is they are deep fried and irresistible! Castagnole can be found as a traditional Carnival-Carnevale sweet treat in so many regions of Italy: Abruzzo, Emilia-Romagna, Lazio, Liguria, Lombardia, Marche, Umbria, Veneto.
These delightful sweet fritters are very quick and easy to put together!! You will be surprised how fast they are to make and you will find yourself making them not just during Carnevale time! If you aren’t into making treats using alcohol, you can totally leave it out (I did!).
What is the texture of Italian Carnevale Castegnole?
The typical castagnola (which actually means little chestnut, castagna, in Italian) is on the more firm side and they are not too sweet. There are other recipes out there that are very soft. I’m mostly familiar with this recipe from my mother-in-law and it’s more firm and best eaten on the same day, which is typical of most fried treats.
Can I make Italian fried dough balls without using alcohol?
Yes! I made my version without any alcohol for flavoring and used lemon zest and vanilla extract. I also used oat milk instead of regular milk and margarine for my dairy free family member. But feel free to use butter and milk.
How big should the Best Italian Carnevale Castagnole -Fried Dough Balls be?
I cut out portions dough that were 1 inch. Make sure the dough pieces are equal in size so they will fry up evenly.
The oil is added into your pan on medium high heat. When the oil is hot enough (temperature should be 350F), start adding about 8 dough balls at a time. Turn them around while frying so that all sides get color and that they aren’t raw in the middle. Remove the castagnole with a slotted spoon and place them on a paper towel lined plate.
The next part is to add a dusting of confectioner’s sugar.
Can you freeze castagnole carnevale treats?
As with any fried treat, I don’t recommend freezing them. They should be eaten just as soon as you roll them in sugar or powdered sugar.
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Some other Italian recipes to try:
- Sicilian Pignolata-Italian Honey Balls
- Sicilian S Cookies
- Italian Lemon Knot Cookies
- Crescia al Formaggio-Italian Easter Bread
CASTAGNOLE-FRIED SWEET DOUGH BALLS
Ingredients
- 2 ¼ cup flour plus 1/4 for rolling dough
- 1 tsp. baking powder
- grated zest of 1 lemon
- 4 Tbsp. butter melted
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- ¼ cup milk
- 2 cups of vegetable oil for deep-frying enough for a 2- quart saucepan
- confectioner’s sugar for serving
Instructions
- In a small bowl, add the flour, baking powder, lemon zest and whisk together; set aside.
- In a large mixing bowl add the butter, sugar, and vanilla; mix together with a wooden. Stir in the milk. Add in the flour and mix all the ingredients together (including the lightly beaten eggs).
- Dump the dough onto a lightly floured and clean surface and gently knead until combined, adding a spoonful of flour if needed if you find the dough is too sticky. When the dough is smooth, roll out portions a bit at a time into 1-inch thick logs and cut into 1-inch pieces. Cover the remaining dough with a clean tea towel until you are ready to work with it.
- Add the oil into your pan on medium high heat. When the oil is hot enough (temperature should be 350F), start adding about 8 dough balls at a time. Turn them around while frying so that all sides get color and that they aren’t raw in the middle. Remove the castagnole with a slotted spoon and place them on a paper towel lined plate.
- When completely cool, dust with confectioner’s sugar.
Never had this before but your recipe makes me excited to try this! Looks tasty
Definitely will be making these. Just hope I don’t eat them all.
Ohh! Yummy! These sound and look fantastic! I will have to try these for sure!
These look so crispy, sweet and delicious! Need to try them soon!
Wow so yummy!
Craving these right now!
Looks so delicious!
I grew up in South Philly!!!! My mother made these at any time. She also made zeppola – a fried dough with anchovies inside. My family was soooo Italian in our cooking. My mother was born in Tuscany, came here at 11 months old. But she was rooted in Italian tradition. My dad’s family was from Abruzzo. My husband’s family were straight from Sicily. This mix afforded me such a unique culture that I treasure. My children, grandchildren and greatgrandchildren come from a long and wonderful Italian American stock! Thanks for all your recipes and stories – love em!!!
Ciao Loretta…lucky you to grow up on South Philly!! How delicious! Thank you for sharing your Italian background with me. I can only imagine all the incredible food you grew up eating. Your lucky grandchildren and great grandchildren have so much family history to learn from you! My Calabrian mother-in-law makes the zeppole with the anchovies…she does them whenever there’s a party (and esp at Christmas time). I appreciate your support! Hugs to you! xxx (ps: my dad used to call me Loretta)
Sooooo what about the eggs?
When you add flour and rest of ingredients (eggs are included in that part of recipe…)Happy Baking!