Ricotta Castagnole Recipe
User Reviews
5.0
36 reviews
Excellent
Ricotta Castagnole Recipe
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These fried or baked Italian Ricotta Castagnole are made with ricotta cheese which makes them soft and delicious sweet dough balls.
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Ingredients
- 1 cup all purpose flour (125 grams)
- 3 tablespoons granulated sugar (37.5 grams)
- 1 tablespoon cornstarch (8.5 grams)
- ½ teaspoon baking powder
- 1 pinch salt
- zest of 1/2 a lemon (or orange if you prefer)
- 1 large egg
- ½ cup ricotta cheese (125 grams)
EXTRAS
- ¼-½ cup granulated sugar for rolling (50-100 grams)
- 2-3 tablespoons powdered / icing sugar for sprinking
Instructions
- 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.
TO BAKE
- Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
- Place the castagnole on the cookie sheet and bake for about 12-15 minutes or until golden brown. Let cool and dust with icing sugar.
Notes
- I don’t recommend storing them at all, since they are fried they should be eaten as soon as possible. Even the baked may become drier and harder if left over. If you bake them then store in an air tight container and they will keep for up to 3 days at room temperature.
Nutrition Information
Show Details
Calories
39kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
9mg
(3%)
Sodium
8mg
(0%)
Potassium
18mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
28IU
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30castagnole
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 8mg | 0% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 28IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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