Ricotta Castagnole Recipes

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RICOTTA CASTAGNOLE RECIPE



Ricotta Castagnole Recipe image

These fried or baked Italian Ricotta Castagnole are made with ricotta cheese which makes them soft and delicious sweet dough balls.

Provided by Rosemary Molloy

Categories     Dessert

Number Of Ingredients 10

1 cup all purpose flour ((125 grams))
3 tablespoons granulated sugar ((37.5 grams))
1 tablespoon cornstarch ((8.5 grams))
1/2 teaspoon baking powder
1 pinch salt
zest of 1/2 a lemon (or orange if you prefer)
1 large egg
1/2 cup ricotta cheese ((125 grams))
1/4-1/2 cup granulated sugar for rolling ((50-100 grams))
2-3 tablespoons powdered / icing sugar for sprinking

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.

Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 8 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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