A wonderfully authentic recipe for “Castagnole”, an Italian Fried Dough Balls recipe . These are perfect morsels of dough fried to golden brown perfection.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
I need to go back to Italy! Love these!
ME TOO!!
I haven’t heard of castagnole but they sound gorgeous. They remind of a favourite restaurant dish of mine – churros (but made into a similar ball size & shape to these), rolled in cinnamon sugar and dunked in a rich, dark chocolate ganache-like mixture. Your strawberry-rhubarb compote sounds much lighter and fresher though, and I can’ never turn down anything rhubarb!
Oh gosh I love the idea of the ganache too!!
Thank you for the opportunity to win this great cookbook. This book reminds me of my Nonna and all the great things she would cook. She never wrote down her recipes. So I am hoping I can find a little bit of her in this book.
Oh I love your Nonna!!!
Your castagnole makes wish I was in Rome, they look so delicious! I love that you paired it with the compote… yum!
Thanks so much hon!!
These sound incredible! The strawberry rhubarb compote looks like the perfect pairing to them!
I really enjoyed the story you told. The way you describe your experience, I could visualize how your eyes must of opened wide with excitement! Mine would have too….since I love food. Sometimes, a little too much! Lol. So thank you for sharing. I can’t wait to try these. I also would love to make more recipes from the book. Thanks, Leslie
Thank you so much Leslie!!!! Good luck!
OMG. Fried dough with sugar…. How have I not made these before?! I’m definitely going to try these!!
You must!!! Soo good!
I love Rome!!! I had a magical trip there in 2007 for my husband’s 50th birthday. Everything we ate was so delicious. This book looks wonderful! And so do those fritters!
I can’t wait to go back to Rome!!
Oh how I would love these! What a wonderful book..I’m sure I would want to make everything in it. These are going on my to-make list! xo, Catherine
I’d love to have a copy to flip through the pages of this cookbook! If the rest of the recipes are as amazing as this one then my eyes will be in for a treat!