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Castagnole - Carnival Fritters


The word castagna means chestnut, and these fritters do vaguely resemble a chestnut in size and shape. Since they're fairly firm, they can be made in advance if need be.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • The grated zest (yellow part only) of an organically grown lemon
  • 4 1/5 cup (500 g) all purpose flour, sifted
  • 4 eggs and 4 yolks, beaten
  • 1 1/8 cups (225 g) sugar
  • 1/2 cup (100 g) unsalted butter, melted
  • 2 teaspoons baking powder
  • 2/5 cup milk
  • 4 tablespoons Marsala or dry Sherry
  • A pinch of salt
  • Flour for dusting
  • Powdered sugar
  • Oil for frying


Whir the sugar and the lemon zest in a blender.

Make a mound of the flour on your work surface and scoop a well into it. Add the sugar, baking powder, and salt, and then use a fork to stir in the eggs, melted butter, milk and Marsala. Work the resulting dough with your hands until it is firm and elastic.

Divide the dough into 6-8 pieces and roll each out into a 3/4 inch (2 cm) diameter snake, cut the snakes into 3/4-inch pieces, roll them between your palms to round them, and set them on a floured surface.

When you are close to finished, set your oil to heating. Fry the castagnole until they are a pretty golden brown, drain them well on absorbent paper, dust them with powdered sugar, and enjoy.

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