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5 from 2 votes

Italian fried dough dessert

A traditional Italian Carnival sweet recipe, Catsagnole. Deep-fried super soft and crunchy sweet dough balls rolled into sugar with lemon and vanilla flavors. Fill them with custard or jam for a luxury snack. They are so irresistibles that will be gone in a flash.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Servings: 26 sweet balls
Calories: 97kcal

Equipment

  • 1 Medium Bowl
  • 1 Balloon whisk
  • 1 Medium tall pot H 11 - Ø 20 top - Ø 15 bottom
  • 1 Skimmer
  • 2 Spoons

Ingredients

  • 460 gr plain flour previously stiffed
  • 120 gr caster sugar
  • 10 gr baking powder previously stiffed
  • 1 unwaxed lemon Zest grated
  • 1 pinch salt
  • 2 medium eggs room temperature 106 gr
  • 300 gr whole milk cold
  • 1 tablespoon vanilla seeds
  • 1 lt sunflower oil

Dusting

  • 50 gr caster sugar or dust them with a few spoons of powdered sugar

Optional

  • 60 gr dark chocolate chips to add in the batter

Instructions

Make the batter

  • Add the flour, sugar, baking powder, lemon zest and salt into a medium bowl. Whisk with a balloon whisk for few seconds.
  • Pour the milk, eggs, and vanilla seeds into the dry ingredients. Whisk for a few seconds with a balloon whisk until you have a smooth batter. Don't over mix.
  • If you want to make them chocolaty, add the chocolate chips into the batter, and whisk quickly.

Frying

  • Add the sunflower oil to a tall pot with a thicker base. Place the pot over high heat and let the oil reach the 170°C/338°F. Use a kitchen thermometer to check the temperature of the oil.
  • Once the oil has reached the right temperature, turn the heat down to medium-low. Scoop the batter with one spoon and very gently slide the batter into the oil with the help of the other spoon. Don't overcrowd the pan with too many balls. Just fry three balls for each batch, this will cook them evenly.
  • The batter will float immediately into the oil and it will rise into a ball shape. Turn them upside down after 3 minutes and keep turning them occasionally. Fry the balls for a total of 8/9 minutes for each batch. They will be ready when they will have a golden color.
  • Drain the balls from the oil with a skimmer and drop them into a tray with some kitchen paper.

Dust into sugar

  • Roll them into the sugar while they are still warm but not piping hot. Or simply dust them with some powdered sugar. Serve immediately.

Notes

All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result.
How to store Italian fried dough desserts?
Like all the fritters are better eaten while are still warm. However, you can store the leftover in an airtight container for up to 3 days at room temperature. Although they will still be edible after the third day, they will get harder and therefore less enjoyable.
Can I reheat these sweet fried dough balls?
Yes, of course. Just preheat the oven at 180°C fans (200°C/ 6 gas mark/ 360°F) and baked them for 8 minutes. Rolled them again into sugar or simply dust them with some powdered sugar. They will turn super soft and crunchy again. Serve immediately.
Can I bake the castagnole instead of frying it?
No, I would suggest baking them as the dough has a batter texture and it will not rise into balls shape.
Castagnole, Italian dessert, Italian fried dough dessert