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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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.
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
- Fried Oreos
- Funnel Cakes
- Red Velvet Funnel Cakes
- Strawberry Shortcake Funnel Cakes
- Pumpkin Fritters
- Peach Fritters
- Apple Fritters
- Beignets
- Blueberry Glazed Doughnuts
Castagnole (Fried Dough Balls)
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
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Yep, definitely for the Castagnole recipe, these look sooo good!
Thank you so much!
Oh my gosh….my Italian grandmother called Nonni made these ….slightly different with anise and we poured honey over them. Same name though! Love your version! Brings back wonderful memories.
Wow honey?
Love. Authentic. Italian. Recipes. Not. The. Modern. Toss. Box. Of. This. Can. Of. That
First of all, these look heavenly! 🙂 Second of all, I want to win this cookbook because Rome & Italy have been on my foodie travel bucket list since forever, & I also happen to be an Italian girl at heart. I want to make ALL the recipes in this cookbook!
These little doughnuts look SO good and I can’t get enough of that strawberry rhubarb compote that they are served with too.
Those castagnole look phenomenal! I would give almost anything to be enjoying them on an Italian terrace with a lovely glass of Prosecco. Heaven!!
Such a pretty dessert and so easy to make too! I do believe I could enjoy them all in one sitting. The rubarb-strawberry jam compliments the castagnole perfectly.
Oh my goodness how fun would that cookbook be?? I’m such a fan of yours but hey I can branch out right lol!!!
Exactly! Good to branch out!
They look delicious. I could eat a dozen of them, thanks a lot
I would love to learn more about Italian food since I’m going to Italy soon!