5 from 24 votes
Ricotta Castagnole Recipe
Ricotta Castagnole are small, soft fried dough balls enriched with ricotta cheese and citrus zest for a tender interior with a light, sweet crust. After frying until golden brown, they are rolled in sugar or dusted with powdered sugar, offering a balanced sweetness and subtle lemon or orange aroma. These treats are best enjoyed fresh out of the oil, preserving their delicate texture and moistness.
Prep Time
10 mins
Cook Time
4 mins
Servings:
30
castagnole
Calories:
39 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 castagnole
Amount Per Serving
Calories 39
% 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.