Castagnole
When Carnevale rolls around, Roman bakeries go into fried-dough overdrive, and castagnole appear in large trays beside Frappe Fritte. The golden, chestnut-size fritters—named for their shape, not their ingredients—are sugary on the outside, soft and airy inside. Some versions get a dose of liqueur for extra aroma, but even plain, they’re incredibly snackable, which is a good thing because they don’t keep well.
10 ingredients
Prep: 30 mins
Cook: 15 mins
Castagnole
Ingredients (10)
Ingredients (10)
Instructions
Line a platter with paper towels.
Whisk the flour (2 cups), baking powder (1 ½ tsp), sugar (¼ cup), and salt (½ tsp) in a large bowl.
Add the eggs (2 large), lemon zest (1 lemon), rum (2 Tbsp), vegetable oil (⅓ cup), and milk (⅓ cup) and mix well with a spoon until a soft, slightly sticky dough forms.
Set aside, covered, for 20 minutes.
Heat 2 inches of oil to 350 °F in a medium pot or cast-iron skillet. Pour the sugar for coating into a shallow plate or bowl.
Using a teaspoon, scoop up a spoonful of batter, then carefully transfer it with a second teaspoon into the hot oil. The batter will puff up almost immediately into a ball.
Cook the castagnole in batches until they are deep golden brown, about 4 minutes.
Remove the castagnole with a spider or slotted spoon and drain on paper towels, then roll them in sugar while they are still hot so that the sugar sticks.
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