Mix the flour with the sifted baking powder and place it in a mound on a pastry board.
Add the lemon flavoring vial, sugar, egg, rum, vanillin, vegetable oil, and salt to the center.
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.
Form small dough balls weighing about 10g each. Fry them in hot oil at 173° - 175° until they are evenly golden.
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.
Serve the castagnole warm and sprinkle with sugar before enjoying. Enjoy your meal!
Up to 2 days in an airtight container
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.
Italy, Liguria
| 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 |
