Castagnole (Fried Sweet Dough Balls)
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!
Servings: 45
Calories: 40kcal
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
Calories: 40kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 21mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.3mg