Castagnole- Fried Sweet Dough Balls are what you will find in so many places in Italy during Carnevale time. They are totally addictive fried Italian dough ball treats that are soft on the inside and crunchy on the outside- and dusted with confectioner's sugar before serving!
Originally posted February 8, 2019 and updated on January 22, 2023. 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.
What are Castagnole- Fried Sweet Dough Balls
Castagnole are small Italian fried dough balls, that you feast on just before the six weeks of Lent, typically served around Carnival or during special occasions. They are deep-fried dough balls typically made with a sweet yeast dough, often containing ricotta cheese and flavored with lemon zest, vanilla extract, and/or orange blossom water.
The finished castagnole are then rolled in cinnamon sugar or powdered sugar. They are a beloved sweet treat, often enjoyed with coffee or a glass of vin santo.
Almost every region in Italy has its own version of sweet fritters that are usually made during Carnevale time in February.
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.
What is Carnevale?
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.
This Italian version of Carnival dates back to the Middle Ages and features colorful costumes, music, parades, floats and masked balls. The celebration culminates on Fat Tuesday with a citywide parade through the streets.
The traditional carnival festivities have been joined by contemporary events such as food festivals, concerts, art exhibitions and theater performances. This traditional celebration of Carnival is a great way for locals and tourists to experience Italian cultural heritage.
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.
Why you'll love these Italian dough balls?
- 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 ingredients do you need?
- 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
How to make these fried dough balls?
- 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.
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.
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.
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.
Typical Carnevale treats
- Frappe / Chiachierre -These crunchy, delicate layers of pastry are a delicacy: fried to perfection and lightly coated with powdered sugar.
- Sweet Ravioli – A slightly sweet dough filled with a ricotta filling ( typically deep fried).
- Venetian Sweet Frittelle – Crisp and fluffy Italian pastries, filled with a delightfully creamy filling.
- Struffoli – A delightfully indulgent Neapolitan delicacy, these deep-fried sweet dough morsels are sure to please any palate.
- Tortelli –Fried cakes that have an open center allowing you to fill them with your favorite toppings. Each one is warm and rolled in sugar for a delicious sweet treat!
FAQ'S
It is best to eat them the day it is made!!
It is possible to bake them by arranging the shaped balls on a baking sheet lined with parchment paper and cooking them in a preheated oven at 350F (180C) for about 12-15 minutes. After baking, sprinkle the cooled castagnole with icing or powdered sugar instead of rolling them in sugar. Store any remaining castagnole in an airtight container at room temperature, and they should remain fresh for up to three days.
Find me on Pinterest for more great recipes! I am always pinning :)!
Some other Italian recipes to try:
- Sicilian Pignolata-Italian Honey Balls
- Sicilian S Cookies
- Italian Lemon Knot Cookies
- Crescia al Formaggio-Italian Easter Bread
Did you make this? Please RATE THE RECIPE below:)
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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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Dee says
Never had this before but your recipe makes me excited to try this! Looks tasty
Mahy Elamin says
Definitely will be making these. Just hope I don’t eat them all.
Chrissie Baker says
Ohh! Yummy! These sound and look fantastic! I will have to try these for sure!
Taylor says
These look so crispy, sweet and delicious! Need to try them soon!
DomesticSuperhero.com says
Wow so yummy!
Crunchy Creamy Sweet says
Craving these right now!
Dorothy D. Piper says
Looks so delicious!
Loretta LaRosa LaRosa says
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!!!
Lora says
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)
Sam says
Sooooo what about the eggs?
Lora says
When you add flour and rest of ingredients (eggs are included in that part of recipe...)Happy Baking!
Jules says
These castagnole bring back so many baking memories with with my Nonna. They are delicious!
Lora says
That makes us so happy to hear! ENJOY!!!XX