I told you: February is our fried-month and I’m very proud to export one of my favourite recipe, castagnole, always made by my mum and always loved by everyone. Basically it’s a soft dough, fried into sunflower oil and sprinkled with sugar. Paradise for me and a pleasure to share with all of you. Castagnole are little fried dough balls and they were originally from Friuli, Veneto, Marche, Romagna or also Lazio: don’t know (and don’t care ) because they’re so good I don’t need to know their origins .
What you need for a big bowl of castagnole
500 grams of flour
2 cups of milk
230 grams of sugar
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1 pinch of salt
1 glass of sambuca
1 liter (or more) of vegetable oil for frying
1. Beat eggs, sugar and vanilla with a whisk to make a soft dough then add half of the flour and start to beat again with the whip.
2. Add milk, sambuca and start to beat with a mixer the add the baking powder, the remaining flour, a pinch of salt. Beat the dough cleverly so that the dough will not too runny or too hard to handle.
3. Heat oil in a large saucepan then take a teaspoon, fill it with dough and pour into the oil. Let your castagnole be brown then drain them on absorbent paper, sprinkle with granulated sugar and eat immediately or later.
Note: keep your castagnole in a bowl with a lid otherwise they will be hard in a while!