The BEST Italian Castagnole (Fried Dough Balls with Sugar)

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.
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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.

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Several Castagnole (Italian Fried Dough Balls with Sugar) covered in sugar

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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’s cookbook 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 the Castagnole.

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.
Close up of a half eaten Castagnole (Italian Fried Dough Balls with Sugar) covered in sugar

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

Castagnole (Italian Fried Dough Balls with Sugar) | Grandbaby Cakes

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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Dessert
Servings: 30 castagnole

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

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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Filed Under:  Dessert and Baking, Doughnuts and Fried Dough, Italian Recipes, Stovetop

Comments

  1. I’ve never had Castagnole – seriously where has this been my whole life?! These fried dough balls look crazy delicious, girlfriend! Cheers!

  2. Your castagnole looks wonderful! I’ve never tried Italian donut before, but now I have a recipe! 🙂 I’d love to win because I love the amazing, authentic Italian food, the way they treat and respect their ingredients, so I’d love to learn their recipes! – Love, Anna

  3. I would love to win this book so that I can experience Rome in my kitchen!! (AND for the castagnole recipe!)

  4. Oh! I would love to win a copy! My great Aunts were off the boat from Italy and used to make Castagnole as a treat- we’ve never been able to duplicate it to make it taste as good and I wonder what else is in this book that they made!!

  5. I have never been to Italy and would love to try authentic recipes from that beautiful country! Your castagnole look fantastic – I have never met a donut I didn’t like! 🙂

    1. I would love to receive this book as my husband is 1/2 Italian. I so enjoy cooking and sharing recipes. With all my cookbooks I hope to tag the great recipes and pass it down to my children

    2. I love trying out new recipes. Taking a trip to Rome, Italy through your cookbook would be awesome! The picture of Castagnole, looks scrumptious.

4.69 from 19 votes (3 ratings without comment)

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