These Castagnole are delightful little ricotta doughnuts, perfect for celebrating Carnival or any festive occasion. Light, fluffy, and bursting with lemony flavor, these bite-sized treats are fried to golden perfection and rolled in sugar while still warm. They’re simple to make yet utterly irresistible—your family and friends will love them!
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar , plus extra for coating
- ½ cup ricotta cheese (whole-milk ricotta works best)
- 1 large egg
- ½ teaspoon baking powder
- Zest of ½ lemon (about 1 teaspoon, finely grated)
- Oil for frying (vegetable, canola, or sunflower oil works well)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the ricotta cheese , egg , sugar , and lemon zest . Whisk until smooth and well blended.
- Add the flour and baking powder to the wet ingredients. Mix gently with a wooden spoon or spatula until a soft, sticky dough forms. Be careful not to overmix—the dough should be soft but manageable.
Step 2: Shape the Dough Balls
- Lightly flour your hands to prevent sticking. Scoop out small portions of dough (about 1 tablespoon each) and roll them into smooth, round balls. Place them on a plate or tray as you work.
- Tip: Keep the balls uniform in size for even cooking.
Step 3: Heat the Oil
- Pour enough oil into a deep skillet or saucepan to reach a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small piece of dough into it—if it sizzles and rises to the surface, the oil is ready.
Step 4: Fry the Castagnole
- Carefully lower the dough balls into the hot oil, working in batches to avoid overcrowding. Fry for 2–3 minutes per batch , turning occasionally with a slotted spoon, until golden brown and puffed.
- Remove the fried Castagnole from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Step 5: Coat in Sugar
- While the Castagnole are still warm, roll them in a bowl of granulated sugar to coat evenly. The warmth helps the sugar adhere to the surface for a sweet, sparkly finish.
Step 6: Serve and Enjoy
- Arrange the sugared Castagnole on a serving platter and enjoy them while they’re fresh and warm! These doughnuts are best eaten on the same day they’re made, but leftovers can be stored at room temperature for up to 1 day .
Tips for Success
- Ricotta Choice: Use fresh, high-quality ricotta for the best texture and flavor. Drain any excess liquid from the ricotta before using it.
- Frying Temperature: Maintaining the correct oil temperature is key to achieving light, fluffy Castagnole. Use a thermometer if possible, or adjust the heat as needed during frying.
- Flavor Variations: Add a pinch of vanilla extract, cinnamon, or orange zest for a unique twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Why You’ll Love This Recipe
These Castagnole are a celebration of simplicity and flavor. With their tender, airy interior and crisp, sugary exterior, they’re a joy to eat. The addition of ricotta makes them moist and rich, while the lemon zest adds a bright, citrusy note that balances the sweetness. Whether you’re making them for Carnival or just because, these little doughnuts are sure to bring smiles all around.
Indulge in these festive Italian treats—they’re like biting into a cloud of happiness!
