Castagnole Fried Dough Balls Recipes

RICOTTA CASTAGNOLE RECIPE

Steps:

• If the ricotta is very watery then place in a sieve over a bowl and leave to drain for about 15 minutes.
• In a large bowl whisk together the flour, sugar, corn starch, baking powder, salt and zest. Make a well in the middle add the egg and ricotta.
• Mix together with a fork or spatula the ingredients almost come together. Move the mixture to a lightly floured flat surface and gently knead a few times to form a soft compact dough. The dough will be a little sticky but do not add extra flour, lightly dust hands with flour while kneading. Cover the dough with a tea towel and let rest for 20 minutes.
• Remove small pieces of dough and form into balls the size of a chestnut.
• In a medium high sided pot add about 3 inches of oil, heat the oil to 340F (175C), keep the temperature as close to this as possible.
• Fry 3-4 castagnole at a time, turning to fry golden brown on both sides. Two minutes on each side should be enough time. Remove them with a slotted spoon to a paper towel lined plate, leave for a few seconds then roll in granulated sugar. Place on a clean plate and serve immediately.

CASTAGNOLE (FRIED DOUGH BALLS)

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.

DOUGH BALLS WITH GARLIC BUTTER

Steps:

• Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
• Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
• Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

CASTAGNOLE WITH RICOTTA - ITALIAN FRIED RICOTTA BALLS

Steps:

• Drain the ricotta well from its liquid by placing in a fine mesh strainer over a bowl. You can cover the sieve with cheese cloth if you have it.
• Place the ricotta, egg and sugar in a large bowl. Whisk until smooth.
• Add the finely grated orange zest and mix.
• Start by adding only 1 3/4 cups of flour and baking powder and mix to form a dough. Add a little more flour if needed. Depending on the brand of the ricotta and how much you drained it, the moisture content can vary, and so the amount of flour needed. The dough need to stay sticky and light, but solid enough to be able to roll it on the counter.
• Place on the lightly flour counter. Roll into a thick log, cut in pieces and roll each into a ball, about 1.5 inch in diameter.
• Add about 1.5 inch deep of oil into a medium high sided pot. Heat over medium heat to 340F (or when you see bubbles around a wooden spoon placed inside the oil). Fry 5 or 6 castagnole at a time depending on the size of the pan. Roll to all sides if needed for about 2 minutes, or until deep golden. Adjust the heat if needed. If the castagnole brown too quickly you need to lower the heat otherwise they won't cook fully inside. Make sure to check one and adjust the heat if needed. Remove with a slotted spoon and drain on paper towel.
• Sprinkle with powdered sugar and enjoy!
• These don't store well, so I suggest ... eat them as fast as you can ;)