Carnival without castagnole is not Carnival: these fluffy fried balls appeal to young and old alike, and they are also very simple to prepare. They are typical fried Carnival treats, beloved throughout Italy for their round shape, fluffy texture and enveloping taste. Fragrant on the outside and soft on the inside, castagnole are perfect accompanied by a glass of sweet wine.
Today we bring you a recipe for spoon castagnole (faster to make as the dough does not have to be kneaded and rested, but scooped up with a spoon and poured directly into hot oil) without butter (also suitable for lactose intolerant people).
1. Beat the eggs and sugar in a bowl using an electric whisk. Add the oil while stirring. Combine the flour and baking powder. Add the lemon peel and continue mixing.
2. Place a large frying pan with plenty of olive oil on the stove.
3. When the oil is hot enough, take the dough with a spoon and drop it into the oil (helping yourself with another spoon).
4. Turn the castagnole until they are completely browned, remove them from the heat with a skimmer and lay them on paper towels.
5. Once warm, sprinkle with sugar and serve.
Castagnole without butter: 4 good reasons to use extra virgin olive oil
Our reasons for replacing butter in castagnole with extra virgin olive oil are more than one:
As everyone knows, the latter is much healthier than butter, as it is rich in "good" fats and antioxidants.
Castagnole prepared with extra virgin olive oil are softer and fluffier (oil, which is less viscous than butter, pockets more air during kneading).
Butterless castagnole keep fresh and fragrant longer, thanks to the antioxidants in the oil.
Castagnole prepared with extra virgin olive oil are also suitable for lactose intolerant people.
Why did we not opt for seed oil? It's quickly said: unlike what many people believe, the latter, although colorless and odorless in appearance, is not lighter than olive oil (in fact, the fats in it are more easily altered during cooking, going to weigh down the liver). Besides that, seed oil does not represent any added value for castagnole, in terms of taste.
Preparation tips for chestnuts without butter
Our recipe is simple, but here are a few tips to make sure you don't get it wrong:
If you want really fluffy chestnuts, remember towhisk the eggs with the sugar for a long time, until they become light and fluffy.
Use a light, mild-tasting oil for the dough: we used Farchioni'sExtra Virgin Olive Oil Speciale per Dolci, which is cold-pressed and created to be used instead of butter and seed oils. Why did we choose it? Because it gives flavor to dessertswithout weighing them down, because it makes their taste moreharmoniousand because it is also available in versionsalready flavored(vanilla and cinnamon), ideal for adding a touch of fantasy to recipes.
Take the ingredients out of the refrigerator at least 1hour beforeusing them: they need to be at room temperature to blend well together.
For frying, useolive oil, which holds up very well to high temperatures (thanks to its high smoke point), without burning. Farchioni Olive Oil, with its faint fragrance and slightly fruity taste, is perfect for the purpose.
To see if the oil is hot enough, drop a drop of dough into the pan: if it starts sizzling and rises to the surface, that means we're there!
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