Recipes › Dessert › Castagnole Recipe

Castagnole Recipe

Recipe by Pedro M. A. Neves

Castagnole are delicate Italian fried pastries that rise into irregular, crispy-golden puffs when cooked in hot oil. These traditional carnival treats from central Italy are dusted with powdered sugar and often served during festive celebrations. Light, airy, and slightly sweet, castagnole pair perfectly with coffee or sparkling wine.

Ingredients

• 200g (1⅔ cups) all-purpose flour
• 50g (⅓ cup) cornstarch
• 2 large eggs
• 40g (3 tablespoons) unsalted butter, melted
• 30g (2 tablespoons) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons white wine or cognac
• Zest of ½ lemon
• 1 liter (4 cups) vegetable oil for frying
• 100g (¾ cup) powdered sugar for dusting

Instructions

1. Whisk together flour, cornstarch, and salt in a medium bowl.

2. In a separate bowl, beat eggs with granulated sugar until pale and slightly frothy, about 2 minutes.

3. Stir melted butter, vanilla extract, wine, and lemon zest into the egg mixture until fully incorporated.

4. Gently fold the flour mixture into the wet ingredients in two additions, stirring until a thick, sticky dough forms with no dry streaks.

5. Heat oil in a deep heavy-bottomed pot or Dutch oven to 170°C (340°F), measured with a thermometer.

6. Using two small spoons or a small ice cream scoop, drop roughly walnut-sized portions of dough into the hot oil, working in small batches to avoid crowding; do not stir initially.

7. Fry for 2-3 minutes, then gently turn each castagnola with a slotted spoon and fry for another 1-2 minutes until deep golden brown on all sides.

8. Transfer fried castagnole to a paper towel-lined plate to drain excess oil.

9. While still warm, dust generously with powdered sugar using a fine sieve or sifter.

10. Serve castagnole at room temperature or slightly warm within 2 hours of frying for best texture.

Substitutions

• Replace white wine with milk or additional egg (1 tablespoon) for alcohol-free version
• Use gluten-free flour blend with xanthan gum for gluten-free castagnole
• Substitute butter with neutral oil for dairy-free variation
• Replace eggs with aquafaba (6 tablespoons) for vegan castagnole, though texture will be less delicate

Tips

• Maintain consistent oil temperature; too cool and castagnole absorb oil, too hot and they burn outside before cooking through
• Do not stir the dough excessively after adding flour; overmixing develops gluten and makes castagnole dense rather than airy
• Serve immediately after dusting with powdered sugar for the best presentation, as sugar gradually absorbs moisture from the pastries

Castagnole are iconic Italian carnival confections, particularly beloved in Lazio, Umbria, and Tuscany, where they appear on tables during Carnevale celebrations before Lent. Their name derives from 'castagna' (chestnut), referencing their small, irregular, bumpy shape.

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