In a month we will be celebrating Carnival, a party that we like for something Bezzia It's because of its sweets. The French toasts and fried milk become common desserts at that time in our country, but why not taste, in addition, other popular sweets in Carnival like the Castagnoles.
The castagnoles are a traditional italian sweet whose dough closely resembles that of our fried doughnuts. They are also compared to buñuelos de viento because of the way they act during frying. Although unlike fritters, they are not stuffed.
Castagnole can be prepared in many ways, although in Bezzia we feel weakness for this version with ricotta cheese. If you like cottage cheese, do not hesitate to try the Ricotta Castagnole because they will surprise you. And you don't have to wait for Carnival to do it.
Ingredients
- 200 g. ricotta cheese
- 50 g. of sugar
- Zest of 1 lemon
- Zest of 1 orange
- 2 eggs M
- 250 g. pastry flour
- 8 g. chemical yeast
- Mild oil for frying
- Sugar to coat
Step by step
- Beat the cheese with the sugar until you get a cream.
- Now, add the zests and the eggs, one by one, without stopping beating.
- Then add the flour. sieved with the yeast in several batches, mixing with a tongue after each addition to finish preparing the dough.
- Once the dough is done, heat plenty of oil in a wide saucepan. The oil must not be extremely hot or the castagnole will brown excessively on the outside and be raw on the inside. If you have a kitchen thermometer, the ideal is that you control that the temperature ranges between 160-170ºC.
- Fry the castagnole in batches until golden brown. Use a teaspoon to take a portion of dough equivalent to a walnut and with your hands, slightly moistening your fingertips so that the dough does not stick, shape the castagnole before putting them in the oil. As with the fritters, they will rotate by themselves as they swell.
- Once browned, remove them from the pan and coat them in sugar.
- Castagnole are delicious freshly made when the outer layer is crispy thanks to frying and sugar, but you can also eat them the next day -although that characteristic has disappeared- if you keep them in an airtight container once cold.
