Castagnole Fried Dough Balls Recipes
CASTAGNOLE (FRIED DOUGH BALLS)
A wonderfully authentic recipe for "Castagnole", an Italian Fried Dough Balls recipe in the beautiful cookbook Tasting Rome. I added a Strawberry Rhubarb Compote to serve with it.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 15m
Number Of Ingredients 11
Steps:
- Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetable oil, and milk in a large bowl until smooth.
- In a small pot or cast-iron skillet, heat 2 1/2 inches of neutral oil to 350F over medium heat. Using a teaspoon or small ice cream scoop, scoop up a spoonful of batter, then carefully scrape it off with a second teaspoon into the hot oil.
- Cook the castagnole in batches of four or five for about 4 minutes, until a deep golden brown. Halfway through cooking, they will turn themselves over in the oil. Take care not to overcrowd the pan.
- Remove to a paper towel-lined tray or plate to drain, then roll them in sugar while they are still hot so that the sugar sticks.
- Castagnole are best eaten the day they are prepared, but they will keep in an airtight container at room temperature for 3 to 4 days.
Nutrition Facts : Calories 99 kcal, Carbohydrate 12 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 9 mg, Sugar 2 g, ServingSize 1 serving
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- Dump the dough onto a lightly floured and clean surface and gently knead until combined, adding a spoonful of flour if needed if you find the dough is too sticky. When the dough is smooth, roll out portions a bit at a time into 1-inch thick logs and cut into 1-inch pieces. Cover the remaining dough with a clean tea towel until you are ready to work with it.
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