Ricotta Castagnole Recipe
User Reviews
5
Ricotta Castagnole Recipe
Description
This Ricotta Castagnole recipe uses a mixture of flour, sugar, cornstarch, baking powder, and citrus zest combined with ricotta and egg to create a soft, slightly sticky dough. The dough is gently kneaded and then shaped into small balls reminiscent of chestnuts. They are deep-fried in oil heated to 340°F, frying briefly on each side until golden brown and crisp on the outside.
The frying process produces a balance of textures: a delicately crisp exterior and a moist, tender interior enhanced by the ricotta which adds richness. The citrus zest imparts a fresh brightness that cuts through the sweet dough.
These treats are traditionally served rolled in granulated sugar or dusted with powdered sugar. They are best consumed immediately after frying as they do not store well and may become dry or hard. If baking is chosen as an alternative, store the castagnole in an airtight container for up to three days to maintain some freshness.
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
- lemon zest of ½ lemon or orange
- 1 large egg
- ½ cup ricotta cheese (125 grams)
EXTRAS
- ¼-½ cup granulated sugar 50-100 grams, for rolling
- 2-3 tablespoons powdered sugar for sprinkling
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
- Ricotta Castagnole should be eaten soon after frying to retain their soft texture and flavor.
- If baking instead of frying, store in an airtight container at room temperature for up to 3 days to avoid dryness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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