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.
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.
