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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I would love to win this cookbook. My husband took me on an amazing trip to Italy and the food we tasted was out of this world. I would enjoy trying these recipes to bring back our lovely memories.
Some of the ingredients are new to me so I look forward to winning a copy to explore the wonderful recipes included. Thank you for this five away! Good luck to all. We are all winners, because we have you! Thank you!
Sambuca. Not sure what that is, Google here I come. 🙂
I can imagine the smiles on ny family’s faces when l produce these on Saturday morning. I would love the cookbook to broaden my cuisine eexperience.
I love cookbooks and I don’t have one for Italy. Your recipes always look fabulous. I am actually going to try to make the Castagnole this weekend for my company.
I would be very happy to win.
There is nothing I enjoy more than cooking and baking for my family. I am always looking for new recipes and love to try recipes from different countries.
We’re always looking to try new recipes on the weekends and this book sounds great! Would love to read it
Love. To. Win. This. Rome. Cookbook. Been. A. Dream. To. See. Rome.
I do believe it WOULD be for the Castagnole. Those things look havenly!
Hooray!!
Yum! Definitely for that Castagnole recipe!!!! 😀
Well, the recipe for Castagnole is very appealing but not the only reason I would like a copy of the book. I’ve always loved Italian food, probably because my Grandma was born there and that is what we ate when we were over to her house.