Italian Castagnole: The Sweet and Soft Fritters to Make!

When it comes to Italian desserts, there’s a special place reserved for Castagnole. These tiny fritters are popular during Carnival season, bringing joy to households and pastry shops alike. Castagnole are made with a simple dough enriched with orange zest and a touch of cinnamon.

Whether served as a snack, dessert, or festive indulgence, they are sure to win over anyone with a sweet tooth.

The History and Origins of Castagnole 

Castagnole (pronounced as kah-stahn-YOH-leh) have been a cherished part of Italian culinary tradition for centuries, particularly in regions like Emilia-Romagna, Lazio, and Veneto. Their name is derived from “castagna,” meaning chestnut, due to their small, round shape resembling the nut.

Originally, Castagnole were prepared as a simple peasant dessert, made with pantry ingredients and deep-fried to achieve a crisp exterior and soft interior. Over time, variations have emerged, including versions filled with custard, chocolate, or ricotta, and even baked options for a lighter take. Traditionally enjoyed during Carnevale, Castagnole has become a beloved treat beyond the festive season, gracing tables at family gatherings and celebrations.

Pro Tips for the Best Castagnole

• Fresh eggs, high-quality flour, and fragrant orange zest make a noticeable difference in flavor.
• Don’t overwork the dough. Mix just until everything comes together to keep the fritters light and airy.
• Keep the dough smooth. Knead until you achieve a soft, uniform texture for even cooking.
• Keep the oil at the right temperature for perfectly golden fritters that cook through without burning.
• Drop a small piece of dough in the oil first to check if it bubbles and fries evenly.
• Avoid overcrowding the pan to ensure even frying and a crispy texture.
• Use paper towels to absorb extra oil and keep the fritters from becoming greasy.
• Coat with sugar while warm. This helps the sugar stick better and gives Castagnole its signature sweet crunch.

Can I Bake Castagnole Instead of Frying?

Yes! While the traditional method involves frying, you can bake them at 180°C (350°F) for about 15 minutes until golden brown. The texture will be slightly different, but they’ll still be delicious.

What Can I Use Instead of Orange Zest?

If you don’t have oranges, lemon zest works just as well, giving a slightly tangier flavor. Alternatively, a splash of vanilla or almond extract can add a unique twist.

Why Are My Castagnole Too Hard?

Over-kneading the dough or frying at too low a temperature can result in dense or hard fritters. Make sure to knead gently and fry at the correct oil temperature.

How Do I Know When They Are Done Cooking?

Castagnole should be evenly golden brown and slightly puffed up. To be sure, you can cut one open to check that the inside is fully cooked.

Are Castagnole Served Warm or Cold?

They are best enjoyed warm when freshly fried, but they are still tasty at room temperature.

How to Store Any Leftovers

If you have leftover Castagnole, store them in an airtight container at room temperature for up to two days. If they start to lose their texture, a quick reheat in the oven at 150°C (300°F) for a few minutes can help bring back some of their crispness. Avoid refrigerating them, as this can make them soggy.

How to Make Castagnole

Step 1

Step 1

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt, and orange zest. Stir to distribute the ingredients evenly.

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt, and orange zest. Stir to distribute the ingredients evenly.

Step 2

Step 2

Crack in the eggs, pour in the milk, seed oil, and orange juice.

Crack in the eggs, pour in the milk, seed oil, and orange juice.

Step 3

Step 3

Mix everything together and when the dough starts to form, knead it to obtain a smooth texture.

Mix everything together and when the dough starts to form, knead it to obtain a smooth texture.

Step 4

Step 4

Transfer the mixture to a floured surface and divide the dough into small portions, roll them into thin logs, and cut into small bite-sized pieces, about 15 grams each.

Transfer the mixture to a floured surface and divide the dough into small portions, roll them into thin logs, and cut into small bite-sized pieces, about 15 grams each.

Step 5

Step 5

Roll each piece into a small ball.

Roll each piece into a small ball.

Step 6

Step 6

Pour enough frying oil into a deep pan and heat it. Drop a few at a time into the hot oil, frying until they turn golden brown and puff up.

Pour enough frying oil into a deep pan and heat it. Drop a few at a time into the hot oil, frying until they turn golden brown and puff up.

Step 7

Step 7

Remove the fried Castagnole with a slotted spoon, drain on paper towels, then roll them in sugar while still warm.

Remove the fried Castagnole with a slotted spoon, drain on paper towels, then roll them in sugar while still warm.

Step 8

Step 8

Enjoy these sweet fritters fresh and warm.

Enjoy these sweet fritters fresh and warm.