Learn how to make castagnole with ricotta, a simple recipe ready in 15 minutes.

The recipe for ricotta castagnole is super easy and ready in no time. This classic Carnival recipe is the perfect sweet to enjoy during cold winter days. You can actually adjust the amount of sugar to your liking. I do not like over sugary sweets so usually I tend to use less. If you have all the ingredients on hand, they’ll be ready in less than 20 minutes.

To further enhance their taste, you can add to the dough lemon or orange peel, some marsala or sherry, or maybe your favorite spices. Cinnamon, ginger nutmeg they all work perfectly. Some add raisins too.

What you’ll love about Ricotta Castagnole recipe

There are many reasons to make this delicious sweet but what I really like about them is:

• EASY AND QUICK TO MAKE: to make this recipe you will only need a bowl and some staple ingredients. No kneading, no fancy tools and most of all no waiting! If you halve the recipe they’ll be ready in about 15 minutes. For the full amount you’ll need to a bit more time, but it won’t take more than 30 minutes.
• SIMPLE INGREDIENTS: flour, eggs, ricotta and sugar. You only need those four simple ingredients to make this dish. You could actually cream cheese instead of ricotta if you cannot find it.
• NO ADDED FATS: Apart from the oil in which you’re going to fry the castagnole, there is no fat in the recipe. Moreover this kind of dough does not absorb a lot of oil when frying so they’ll be lighter than you expect.

Italian recipes for Carnival

Carnival in Italy is a time of vibrant celebrations, colorful masks, and most of all, delectable sweets. From the end of January all bakeries displays all sorts of sweets tied to Carnival. Most of them are fried sweets but there is always the baked version for those who prefer a lighter treat. In addition to Castagnole, here are some of the most beloved Carnival sweets enjoyed throughout Italy:

1. Chiacchiere or Frappe or bugie (same recipe, different region)

Chiacchiere, also known as frappe, bugie, or cenci depending on the region, are thin, crispy fried pastries dusted with powdered sugar. Their name means “chatter” in Italian, referring to the sound they make when crunched. Light and airy, they are a staple of the Carnival season and can sometimes be drizzled with chocolate for extra taste.

2. Zeppole or bigné di San Giuseppe

Although traditionally associated with Saint Joseph’s Day in March, Zeppole  also known as bingé, consists of small choux pastry filled with custard. You can either bake or fry them.

3. Frittelle

Popular in Venice, frittelle are deep-fried doughnuts that can be plain or filled with raisins, pine nuts, pastry cream, or zabaglione. These sweet fritters are synonymous with Venetian Carnival and are enjoyed by both locals and visitors.

4. Neapolitan Migliaccio

Migliaccio is a traditional Neapolitan semolina and ricotta cake prepared during Carnival. It has a smooth, custard-like texture. Unlike the deep-fried treats commonly found during Carnival, migliaccio is baked, making it a lighter yet equally satisfying option.

5. Sweet ravioli with ricotta

Ricotta is often used for traditional Carnival and Easter sweets. In this case it’s used to fill ravioli made with shortcut pastry. A delightful twist on the classic savory pasta dish. Chocolate, or jam can be used to fill the ravioli before being fried or baked, then dusted with sugar.

6. Cicerchiata

Directly from Marche, cicerchiata consist in small, deep-fried dough balls coated in honey and sprinkled with colorful sugar decorations. They are often arranged in a pyramid or wreath shape, making them as visually appealing as they are delicious. They resemble the Cicerchia (a type of pulse) hence the name “cicerchiata“. similar to Cicerchiata you can find struffoli from Naples or pignolata in Sicily and Calabria.

Tips for making ricotta castagnole

When making castagnole, there are a coupe of tips that might come in handy to get the perfect texture:

• OIL TEMPERATURE: the oil temperature should be around 170°C. When higher the castagnole will cook too fast on the outside and remain raw on the inside. Whereas if the temperature is too low they will become oily and soggy. To avoid lower temperature do not overcrowd the pan. If you want to enjoy fried foods every once in a while I recommend investing in a kitchen thermometer. The cost is usually around 10/15€ for a simple one that will do the job. It’ll come handy  also for many other recipes.
• MIXING:  When mixing the flour, you need to be careful , overtaxing will star the development of the gluten strands and the ricotta castagnole will become chewy. Even though the ricotta will help in retaining the softness, if you keep the mixing to the minimum the result will definitely be better and softer.
• INGREDIENTS: as usual, try to find the best quality ingredients. You can use both cow and sheep ricotta, depending on what you can find. If you cannot find ricotta,  you can try to use a very firm cream cheese. The taste will be slightly different but will still do.

Italian Carnival sweets are a testament to the country’s rich culinary traditions, blending simplicity with indulgence. Whether you prefer the crunch of chiacchiere or the softness of castagnole, there’s a treat for everyone to enjoy during this festive season.

Buon Carnevale!

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Ricotta Castagnole recipe: traditional carnival sweets

Sweet fried dough ball with ricotta. Super soft on the inside and crunchy on the outside. Try this simple Carnival sweet form the Italian tradition.

Course Sweet treat

Cuisine Italian

Keyword castagnole recipe, Italian castagnole recipe, ricotta castagnole, traditional italian castagnole

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

• 500 gr di ricotta
• 200 gr all purpose flour
• 3 eggs
• 60 tbsp sugar
• the zest of one lemon optional
• zest of one orange optional
• 6 gr baking powder
• powdered sugar for dusting optional
• granulated sugar for coating optional

Instructions

• In a bowl sift the ricotta to make it smoother, you can also use a hand blender to make it easier.
• Add the eggs and the sugar and mix together until well incorporated.
• Add the lemon and orange zest or other spices
• Add the flour and baking powder and mix Just until all the ingredients are incorporated. Do not overmix to avoid a chewy texture.
• Heat the oil to 170°C.
• Using two spoons make small balls with the dough.
  
• Scoop the balls into the oil and cook until golden brown on all sides. As usual when frying, do not overcrowd the pan, otherwise the oil temperature will drop and the castagnole will absorb too much oil.
  
• Drain the castagnole and dip them into granulated sugar or dust with powdered sugar.