Ingredients
- All-purpose flour
200g200g - Egg
1unit1unit - Vegetable oil
30mL30mL - Granulated sugar
50g50g - Lemon flavoring
1unit1unit - Rum
1unit1unit - Salt
1unit1unit - Vanillin
1unit1unit
Preparation
- STEP 1 OF 6
Mix the flour with the sifted baking powder and place it in a mound on a pastry board.
- STEP 2 OF 6
Add the lemon flavoring vial, sugar, egg, rum, vanillin, vegetable oil, and salt to the center.
- STEP 3 OF 6
Knead with your hands until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for half an hour.
- STEP 4 OF 6
Form small dough balls weighing about 10g each. Fry them in hot oil at 173° - 175° until they are evenly golden.
- STEP 5 OF 6
Drain them on absorbent paper and sprinkle with sugar. Make sure to change the oil halfway through cooking to avoid a strong color and taste.
- STEP 6 OF 6
Serve the castagnole warm and sprinkle with sugar before enjoying. Enjoy your meal!
General Information
Storage notes
Up to 2 days in an airtight container
More information
Make sure to fry the castagnole in hot oil at 173° - 175° to achieve the perfect texture and golden color. Castagnole are ideal to serve warm and are a perfect Carnival dessert.
Origin
Italia, Liguria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 191.24 |
Carbohydrates (g) | 25.86 |
of which Sugars (g) | 7.94 |
Fat (g) | 5.14 |
of which Saturates (g) | 0.94 |
Protein (g) | 4.49 |
Fiber (g) | 0.8 |
Sale (g) | 5.06 |
- Proteins4.49g·12%
- Carbohydrates25.86g·71%
- Fats5.14g·14%
- Fibers0.8g·2%