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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Thanks, Jocelyn! Made them and guess what’s for dinner tonight? Yup, Fried Dough a la Jocelyn!! Ya just gotta do it once in a while! I’m 69 and eating like that hasn’t killed me yet!!!
Your email dated Nov 9, 2019 has Castagnole in the title, but nothing in the text refers to it. Glad I ‘googled’ your recipe and found it on your website.
So glad you found it!
IS there something to replace the Sambuca with? I just want them plain. Also, can the orange and lemon juice be left out?
Yes you can do that.
I’m looking for new ideas to cook Castagnole. It’s time to prepare them, Carnival is starting. Usually, I cook the castagnole using the liqueur Strega or limoncello (typical liqueurs of southern Italy) and I never thought to use the Sambuca. I think it could be a good alternative.
My compliments for your blog.
Have a nice day 😉
Marianna
I need these in my life. They look so good. I completely against frying in my house but for these I would totally make an exception. Look at those sugar specks.
OMG! I so need this in my collection. Crossing everything I own.
Hooray!!!
Dear Jocelyn,
Hello and thanks for another great recipe! I love your cookbook, and have been working my way through it with my mom and nieces. I was wondering, do you have a YouTube channel to advertise when new recipes are posted to your blog? I love to add subscriptions to my list, so I can wait for the once or twice a week videos from cake ladies like Yolanda Gamp and Cupcake Jemma. That way, when the weekend rolls around, I can watch the video for technique, flip back to the blog for tips, and go back and forth until I have a finished product that resembles the original! Please keep up the great work 🙂
Hi Keebie, I am actually working on that now!!!! I hope to start having several new videos coming out this summer. Stay tuned!!
I want to go to Rome (and all of Italy) SO DANGED BAD!
I suppose I’ll drown my sorrows in these delicious castagnole
Sonya says
I already have a copy of the Grandbaby cakes cook book. The recipes are great and I would like to learn these recipes in the Castagnole and have a copy to keep and add to my collection of cook books. Fried dough balls look very nice and I am guessing that they don’t take long to make, cook, and prepair! I am all ready a fried dumpling fan but these look even tastier! I believe to try different types of food from around the world or make is truly a blessing.
I don’t need to be entered in the giveaway but I NEED to tell you how much I love this recipe. YUM!