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doughnuts

Castagnole Fritte (Italian Carnival Fritters)

February 17, 2021 by Marisa 31 Comments

Castagnole Fritte ( Italian Carnival Fritters)

Castagnole Fritte, Italian Carnival Fritters are sweet, deep fried dough balls. These Italian-style fritters are lemon scented and rolled in granulated sugar while still warm for an extra sweet bite!

Castagnole Fritte, Italian Carnival Fritters.

Although immensely popular during Carnival season in Italy, these Italian fritters always made an appearance up until our Easter holiday.

Lemon was the choice of flavour for both my parents and the only way dad would eat them. Simply because, they evoked memories of his own mamma whipping up batches of these castagnole with their very familiar lemon scent.

They were typically served on a large platter, piled high, and these sweet carnival fritters would disappear in a flash. 

Italian Carnival Fritters

In Italy, there’s no shortage of deep fried treats during Carnival season! They’re the quintessential party snack during these festivities!  

You’ll find many variations of fluffy, deep fried dough balls. Both sweet and savoury fritters. Their names will also vary depending on which part of Italy one hails from.

Unlike the popular Zeppole doughnuts with ricotta, these castagnole fritte are leavened with yeast.

They require a teeny bit more work and of course there’s also the rising time to factor in, but they are so worth it in my opinion.

However, if a yeasted dough is not your thing then consider trying some Italian Orange Frittelle: Fried Dough Balls. There’s not much hands on time to these sweet fritters. They are orange scented and partially made with finely ground almonds.

All are soft on the inside! Slightly crunchy on the outside! And totally irresistible!

How To Make Italian Castagnole Fritte

Proofing yeast and warm water in a glass bowl.
Adding flour to proofed yeast in a glass bowl.

Step One: Place a half cup if warm water in a large bowl. Sprinkle in the yeast and let this stand until the yeast turns frothy, for about 10 minutes. Then stir to dissolve.

Step Two: Add in 1 cup of flour, a pinch of salt and stir the mixture until you have a soft batter.

Flour and yeast mixture in a glass bowl with a wooden spoon in the background.
Setting aside the castagnole dough for the first rise, in a glass bowl.

Step 3: Cover the bowl with cling wrap and set aside, for 30 minutes, in a draft free area of your kitchen.

You’ll notice that the dough will expand after the first initial 30 minutes of rising time.

Mixing in eggs, sugar, lemon zest and vanilla extract in a grey mixing bowl.
Kneaded castagnole dough in a greased glass bowl.

Step 4:  Add the remaining flour, sugar, beaten eggs, zest, butter and vanilla extract to your bowl with the proofed dough. Mix with a wooden spoon till well incorporated. Then transfer the dough to a work surface and knead by hand for about 6 minutes.

You can also knead the dough directly in the bowl of a stand mixer with the hook attachment for about 3 minutes.

When ready it will pull away from the sides of the bowl and will be soft, smooth and slightly tacky.

Step 5: Transfer the dough to a lightly greased bowl and cover with cling wrap. Let the dough rise in a warm draft free area for about 1 and a half to 2 hours. Or until doubled in size.

Castagnole dough doubled in size after the second rise in a glass bowl placed over a wooden board.
Kneading by hand the castagnole dough on a brown wooden board.

Step 6: Once Doubled in size, transfer the dough onto a work surface, lightly press it down with your hands and knead the dough for about 1 minute.

Castagnole dough cut into quarters place on a brown wooden board.
Castagnole dough rolled out and cut into one inch pieces on a dark brown cookie sheet.

Step 7: Divide the dough into 4 equal pieces. Roll each piece of dough out into an 18 inch long rope. Then slice each long rope into 1 inch pieces and transfer the cut pieces onto a lightly floured baking sheet.

You can leave the pieces as is or, to make rounder dough balls, gently roll each piece of dough between the palms of your hands.

Deep Frying Italian Sweet Dough Balls

  • Pour 2 inches of vegetable or canola oil in a stock pot.
  • Heat to 375 degrees F.
  • Deep fry the fritters till golden on all sides.
  • Remove with a slotted spoon and transfer the fried dough balls to a cookie sheet lined with paper towels to drain off any excess oil.

All that’s left to do before enjoying these sweet carnival fritters is to roll them in granulated sugar while still warm.

Deep fried castagnole fritters on a black plate. .

How Long Do Castagnole Fritte Stay Fresh

Like any deep fried doughnut, they’re at their best eaten the same day while still warm and soft because they get slightly drier after a day or two.

However, 10 seconds in the microwave will quickly soften them up again.

Italian carnival fritters on a black plate with a white bowl in the background.

How to Serve Castagnole Fritte

Although wonderful all on their own while rolled in some granulated sugar, you can also fill them with your favourite jams. Nutella or other chocolate spreads would also be a delicious choice.

  • To fill these sweet fritters start by poking a hole in the doughnut.
  • Place the jam in a piping bag that is fitted with a round tip. Pipe in up to 1 teaspoon of filling into each doughnut.

Alternately, you can also fill the doughnuts with custard or even some lemon curd.

Or opt out of the filling and top them with a drizzle of some good quality chocolate spread and don’t forget the Carnival sprinkles!

And one can never go wrong with a luscious drizzle of honey over these sweet dough balls.

Whichever way you serve them, they’re sure to disappear in a flash!

Italian fried dough balls on a small white plate topped with melted dark chocolate.

And if you love doughnuts as much as I do and have some canned pumpkin lying around, you may want to try these easy to make Pumpkin Ricotta Zeppole (Italian Doughnuts)

Happy Baking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This post was originally published March 23, 2016 and republished February 17, 2021 with updated photos and content.

Castagnole Fritte ( Italian Carnival Fritters)
Print Recipe
5 from 1 vote

Castagnole Fritte (Italian Carnival Fritters)

Castagnole Fritte are Italian sweet fritters. These sweet deep fried dough balls are rolled in granulated sugar and traditionally served this way but you can also fill them with jam or custard. Or simply drizzle with your favourite dark chocolate.
Prep Time30 mins
Cook Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: carnival fritter, Castagnole Fritte, doughnuts, fritter
Servings: 50 doughtnuts
Calories: 58kcal
Author: Marisa

Ingredients

  • 8 g active dry yeast 1 envelope
  • 1/2 cup lukewarm water
  • 3 cups all purpose flour
  • generous pinch of salt I used fine sea salt
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten (room temperature)
  • 2 tablespoons lemon zest from 2 medium lemons
  • 1/4 cup unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • vegetable or canola oil for deep frying
  • 3/4 cup granulated sugar for rolling approximately

Instructions

  • Sprinkle the yeast in a bowl containing 1/2 cup of lukewarm water and let this sit for a 10 minutes, till frothy, then stir to dissolve.
  • Add in 1 cup of the flour, a pinch of salt and stir till you get a soft batter. Cover the bowl with cling wrap and let this sit for about 30 minutes.
  • Next, stir in the remaining flour, sugar, the lightly beaten eggs, lemon zest, butter and vanilla extract. Mix well.
  • If kneading by hand: Transfer the dough to a work surface and knead for about 6 minutes. The dough should be soft, smooth and just a little bit sticky.
  • If using a stand mixer: Knead the dough in the bowl of a stand mixer with the dough hook attachment for about 3 minutes. When ready the dough will pull away from the sides of the bowl and feel somewhat tacky.
  • Lightly grease a large bowl and place the dough in the bowl.
  • Cover with cling wrap and let the dough rise in a warm draft free place for 1 to 1 ½ hours. The dough will double in volume.
  • When ready transfer the dough to a work surface, lightly punch it down with your hands and knead it for about 1 minute.
  • Divide the dough into 4 equal pieces.
  • Keep the dough covered with a clean dishcloth while working with 1 piece of dough at a time. (this will keep the dough from drying out)
  • Roll each piece of dough out into approximately an 18 inch long rope. (keep covered with clean dish cloth)
  • Cut each rope into one inch pieces and roll each piece of dough in the palm of your hands for rounder shapes.
  • Place the dough balls onto a lightly floured baking sheet. (keep covered)
  • Pour 2 inches of oil in a medium sized sauce pan or dutch oven and heat to 375* degrees. (use a deep frying thermometer for accuracy)
  • When the oil has reached 375 degrees F, carefully drop in about 6 pieces of dough at a time. (This will also depend on the size of your sauce pan). Don't over crowd them.
  • When the fritters are golden on one side, flip over to the other side.
  • Once golden brown on both sides, use a slotted spoon and drain the castagnole on paper towels.
  • Roll the castagnole in granulated sugar turning to coat all over.
  • Serve while still warm, piled high on a serving platter.
  • For a festive Carnival appeal you can drizzle them with warm melted chocolate and top with sprinkles.

Notes

Temperature for deep frying castagnole
When deep frying the fritters try to keep the temperature of the oil at 375 degrees F. At this temperature they'll absorb minimal oil. If too hot they will over brown on the outside and will be raw on the inside.
Deep frying a small batch of 6 pieces at a time should take about 2 minutes approximately.
Reheating leftovers
As with any deep fried fritters, they're at their best served while still warm.
However, any leftovers can be heated in the microwave for about 10 seconds, a few at a time.
They'll turn out soft, fluffy and just as yummy as freshly made.

Nutrition

Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 3mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

 

Filed Under: Dessert, Doughnuts Tagged With: castagnole, cherry, dessert, doughnuts, Italian dessert, Italian doughnuts, Italian Food, Lemon

Zeppole Italian Ricotta Doughnuts

February 26, 2020 by Marisa 27 Comments

Ricotta zeppole piled on a rack.

Zeppole, Italian Ricotta Doughnuts are so incredibly light. They’re sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they’re simply a snap to make at home.

Zeppole Ricotta Doughnuts

What are Zeppole

Zeppole, are essentially deep fried Italian dough balls.

They come in a variety of sizes and the more popular ones being the Zeppole di San Giuseppe which have a filling of ricotta or even custard and topped with an amarena cherry. These are traditionally eaten during la Festa di San Giuseppe (Saint Joseph’s Day), which is celebrated every March 19.

They’re also known by other names such as Sfinge, but in my family they were always called castagnole fritte (deep-fried sweet pastry balls).

My mom would make sweet fritters for Easter and savoury fritters filled with anchovies for New Year’s Day.

This zeppole recipe you see here today however has the ricotta mixed in the dough and are so simple to make. They truly make a fuss free treat.

 

Sifting flour into a bowl.

How To Make Zeppole Italian Doughnuts 

This zeppole recipe comes together fairly quickly. There’s no kneading and no rising involved at all. How wonderful is that?!

You’ll need two mixing bowls.

One for sifting together the dry ingredients:

  • flour
  • baking powder
  • salt
  • sugar

Beating eggs and ricotta together in a glass bowl.

The second bowl for beating together the ricotta and the eggs until fairly smooth.

Mixing the flour mixture into the egg mixture.

You’ll then stir the flour mixture into the egg mixture until thoroughly combined. And, you’re now ready to deep fry the batter into little yummy nuggets.

I prefer to use a cookie scoop of approximately 1 1/2 inch in diameter but you can just as easily use two spoons to drop the dough into the hot oil. Just be careful to avoid any splashes.

This however, goes without saying when working with very hot oil!

Also I would avoid deep frying with olive oil as it doesn’t have a high smoking point. Any other neutral tasting oil will do.

Depp fried zeppole batter on a paper lined platter.

How long do Zeppole, Italian Doughnuts need to be deep fried?

A few minutes are all that’s needed to deep fry these Italian doughnuts.

Use the two to three minutes of deep frying as a guideline. It will depend on how big or small you make them. 

Mine were ready at the 3 minute mark! 

Dusting powdered sugar over the fried zeppole.

They turn out light, fluffy on the inside and with a lovely crispy exterior every time!

All that’s needed to dress up these Italian doughnuts, is a dusting of powdered sugar for a little extra sweetness and for just a prettier overall look.

You can also roll them in a cinnamon sugar concoction if you wish. Or skip the cinnamon and roll them in just the granulated sugar.

Then simply pile them high on a serving platter and serve while still warm.

Freshly fried ricotta doughnuts.

We love them so much so, that whenever I have some canned pumpkin purée I’ll make these adorable Pumpkin Ricotta Zeppole (Italian Doughnuts) These pumpkin zeppole are soft and fluffly and rolled in a cinnamon sugar mix. A pure delight!

But if you’re not a fan of ricotta. you may want to try these other yummy fritters, Italian Orange Frittelle (Italian fried dough balls) This variation of the Italian doughnut is partially made with finely ground almonds in the mix. And definitely just as yummy!

Zeppole, Italian ricotta doughnuts.

How Long do Zeppole Stay Fresh?

These Zeppole, Italian Ricotta Doughnuts are best eaten right after they’re deep fried and dusted with powdered sugar. That’s when they’re at their absolute best! Both crispy and soft to the bite.

Although, they’ll rarely make it past day one!

You really must try them because they are simply heavenly!

But fair warning, these Italian doughnuts are highly addictive and will disappear in a flash!

Ricotta zeppole piled on a rack.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was last published February 8, 2018 and republished February 26, 2020 with updated photos and content.

Ricotta zeppole piled on a rack.
Print Recipe
4.34 from 6 votes

Zeppole, Italian Ricotta Doughnuts

These Zeppole, ricotta doughnuts are so incredibly light... sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: Zeppole Italian Ricotta Doughnuts
Servings: 20 doughtnuts
Calories: 52kcal
Author: Marisa

Ingredients

  • 3/4 cup plus 1 tablespoon of all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 tablespoons granulated sugar
  • 1 cup ricotta cheese full fat
  • 2 large eggs
  • canola oil or vegetable oil for deep frying
  • powdered sugar for dusting

Instructions

  • In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
  • In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
  • Stir the flour mixture into the ricotta mixture until thoroughly combined.
  • In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
  • If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
  • Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
  • Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
  • Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
  • Dust with icing or powdered sugar and serve while still warm.

Notes

This recipe was adapted from, Cafe Italia cookbook by Liz Franklin

Nutrition

Calories: 52kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 17mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Calcium: 46mg | Iron: 1mg

Filed Under: Dessert, Doughnuts Tagged With: dessert, doughnuts, ricotta, sweets, zeppole

Chocolate Zucchini Doughnuts

April 16, 2016 by Marisa 25 Comments

Chocolate Zucchini Doughtnuts

Baked Chocolate Zucchini Doughnuts with finely chopped walnuts, topped with a chocolate glaze and some pretty sprinkles.

Chocolate Zucchini Doughtnuts

I have shared a couple of doughnut recipes here on the blog before and both of the deep fried variety. Such as these Zeppole, Ricotta Doughnuts and more recently my Castagnole Fritte.

However, my chocolate zucchini doughnuts featured today are of a completely different variety. They’re baked not fried and with the addition of grated zucchini and finely chopped walnuts.

These chocolate zucchini doughnuts have a soft cake like texture. They’re super moist and made more so after being dunked in a decadent chocolate glaze.

This is a simple snacking cake recipe given to me by a friend. I’ve tweaked the recipe and converted it into doughnuts. I think it’s a fun way of giving an old recipe new life. 

If you love easy to make desserts and have an extra zucchini hanging out in your fridge then these doughnuts are for you.

Freshly baked chocolate doughnuts

One will barely notice the zucchini in the doughnut because it just melts into the batter as it bakes. This is a great thing if there are finicky eaters in your family.

It’s a thoroughly wonderful way to sneak in some veggies in baked goods.

Chocolate Doughnuts topped with a chocolate glazed

I used 2 (3 inch round doughnut hole pans) for this recipe which yields 24 doughnuts. Each pan has 6 doughnut ring shapes which I let cool and resprayed with non-stick baking spray between batches.

Alternately, you may use a 9 inch square baking pan and bake the cake in a preheated oven at 350 degrees F and bake for about 40 minutes. Or until a wooden skewer inserted in the middle comes out clean.

You will only need half the quantity of chocolate glaze if opting to bake it in a cake form.

Zucchini Doughnuts topped with sprinkles.

Helpful Tips for Making Baked Doughnuts

Use the 6 to 8 minutes bake time as a general guideline and always check to see if they are done at the minimum amount of time as not all ovens are the same. Mine is a gas oven and my baked goods are usually ready at the minimum amount of time requested in most recipes.

Do use a piping bag or resealable plastic bag, snipped at one end, to fill the doughnut pans for perfectly round shaped doughnuts.

Fill only half way through (the doughnut rings) as the batter doubles in size once baked.

Let the doughnuts cool in the pan for a few minutes before loosening them around the edges and inverting them onto a cooling rack.

Last but not least top the doughnuts with lots and lots of sprinkles 🙂

Happy Baking!

Zucchini Doughnuts topped with sprinkles.
Print Recipe
2.67 from 3 votes

Chocolate Zucchini Doughnuts

These chocolate zucchini doughnuts with walnuts, have a cake like texture. They are baked, dunked in a decadent chocolate glaze and topped with sprinkles.
Course: Dessert
Cuisine: American
Keyword: Baked Chocolate Zucchini Doughnuts
Servings: 24 doughnuts
Calories: 154kcal
Author: Marisa

Ingredients

  • DOUGHNUTS
  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup softened butter
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/3 whole cup milk
  • 1 cup grated zucchini from 1 small zucchini
  • 1/2 cup finely chopped walnuts
  • Chocolate Glaze
  • 2 cups icing sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • 4 tablespoons whole milk
  • chocolate sprinkles or any other of your choice

Instructions

  • Preheat oven to 375 degrees F. Grease a 2 inch doughnut pan with a nonstick cooking spray and set aside.
  • In a large size bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
  • In a separate bowl, beat together the butter and sugar until creamy.
  • Add in the eggs, vanilla and beat until well combined.
  • Stir in the flour mixture alternately with the milk. Stating and ending with the flour mixture.
  • Add in the zucchini and the nuts. Stir till combined.
  • Spoon the doughnut batter into a large resealable plastic bag. Snip off one corner of the bag and pipe the batter into the prepared pans, filling the doughnut rings only half way through.
  • Bake 6 to 8 minutes or until the tops spring back when lightly touched.
  • When ready, let the doughnuts rest in the pan for a few minutes then gently loosen around the edges and carefully invert onto a cooling rack.
  • Cool and spray the doughnut pans with nonstick spray between batches.
  • CHOCOLATE GLAZE
  • In a large bowl, whisk together the icing sugar, cocoa powder, corn syrup and whole milk.
  • To coat the doughnuts with the chocolate glaze you can either dunk them in the glaze, letting any excess drip off or simply spoon the chocolate glaze over the doughnuts.
  • Place the doughnuts on a wire rack with a cookie sheet underneath to catch any drippings.
  • Top with the sprinkles of your choice.

Nutrition

Calories: 154kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

 

Filed Under: Dessert, Doughnuts Tagged With: birthday, cake, chocolate, dessert, doughnuts, sprinkles, sweet, walnuts, zucchini

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