by Jocelyn (Grandbaby Cakes) · Updated
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A wonderfully authentic recipe for “Castagnole”, an Italian Fried Dough Balls recipe . These are perfect morsels of dough fried to golden brown perfection.
![The BEST Italian Castagnole (Fried Dough Balls with Sugar) (1) The BEST Italian Castagnole (Fried Dough Balls with Sugar) (1)](https://i0.wp.com/grandbaby-cakes.com/wp-content/uploads/2016/05/Castagnole-Fried-Dough-Balls-4-683x1024.jpg)
A few years ago, Frederick and I had the pleasure of going to Rome. I can’t remember falling in love with a city the way I fell in love with Rome. There is so much love and culture to be celebrated there. From the architecture and celebrated art to, of course, the food, I can see why I fell quick and hard.
When I received my talented friend Kristina Gill’scookbook Tasting Rome, my love reignited in such a beautiful way. I knew that whatever I attempted to make would be very authentic. Being that desserts are my love language,I went straight for theCastagnole.
Table of Contents
Ingredients
- All-Purpose Flour: Your dough’s best friend and the foundation for these golden nuggets of joy.
- Eggs: They’re not just for breakfast; these bad boys bring the bounce to your dough balls.
- Baking Powder: This little leavener adds the puff to the stuff that makes these balls so lush.
- Pinch of Baking Soda: Just a hint to make sure your dough rises to the occasion.
- Fresh Orange Juice: Squeezed from the sunniest oranges, it’s like a citrus kiss in your mix.
- Fresh Lemon Juice: That zesty spritz that winks at you with every bite.
- Sambuca: The Italian stallion of liqueurs, giving a hint of anise that’ll have your taste buds saying “Grazie!”
- Sugar: Sweet, sweet sugar—not just for the coating but for that sweet little secret in the dough.
- Vegetable Oil: Mixed into the batter for a moist and tender crumb, then hot and ready for frying.
- Whole Milk: Creamy goodness that mingles with your dough for the softest, most tender bite.
- Neutral Oil for Frying: The splashy pool where these dough balls get their sizzle on.
How to Make Italian Fried Dough
- 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.
![The BEST Italian Castagnole (Fried Dough Balls with Sugar) (2) The BEST Italian Castagnole (Fried Dough Balls with Sugar) (2)](https://i0.wp.com/grandbaby-cakes.com/wp-content/uploads/2016/05/Castagnole-Fried-Dough-Balls-3-683x1024.jpg)
How to Store
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.
Other Amazing Fried Dessert Recipes
- Fried Oreos
- Funnel Cakes
- Red Velvet Funnel Cakes
- Strawberry Shortcake Funnel Cakes
- Pumpkin Fritters
- Peach Fritters
- Apple Fritters
- Beignets
- Blueberry Glazed Doughnuts
Castagnole (Fried Dough Balls)
A wonderfully authentic recipe for “Castagnole”, an Italian Fried Dough Balls recipe in the beautiful cookbook Tasting Rome. I added a Strawberry Rhubarb Compote to serve with it.
4.69 from 19 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 30 castagnole
Calories: 99kcal
Author: Jocelyn Delk Adams
Ingredients
- 3 cups all-purpose flour
- 3 large eggs
- 2 teaspoons baking powder
- Pinch baking soda
- 2 tablespoons fresh orange juice from 1/2 orange
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons Sambuca
- 5 tablespoons sugar plus more for coating
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- Neutral oil for frying
US Customary – Metric
Instructions
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.
Notes
- 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.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 54mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 0.6mg | Calcium: 21mg | Iron: 0.7mg
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